No Man-Goes Like A MANGO goes

Here in sunny Queensland the Mango’s are once again in abundance. In this picture are Pearl,Calypso and Honeygold varieties. This year like many before the juicy Mango’s are perfect. So much so that you can pick up a tray roadside for $10 or if your lucky even 2 trays for $16, now that’s great value considering you’ll pay $2.90 each in the supermarkets, and then they are not local either.

Preparing Mangos

Firstly you don’t peel the mango, just place it flat stem side down on the board. Turn the mango so that it’s roundest sides are to your left and right.
This short clip will demonstrate how to cut a mango.

Now cut down one side of the stone, you need to be about 5-10mm either side of the middle. If you feel some resistance then you are too close to the stone, just ease the knife around. Repeat this on the other side. You should now have 2 mango cheeks.

There will be some flesh close to the stone, which you could cut away, but I enjoy the flesh by holding it in the hand and eating-sucking all around it. Yes, it is rather messy, but delicious and very satisfying. I often end up just sucking the flesh of direct from the stones and serving the cheeks!
This clip shows how I remove the flesh of the cheek from the skin.

Now that you have your mango cheeks, you can take a large kitchen spoon and scoop the flesh away from the skin. Do this by holding the mango cheek in the palm of your hand. The flesh is now ready for your dish. I tend to cut mine into cubes/dice and serve just like that.
This clip shows how to dice the cheek.

Hold the mango cheek in your hand and cut through gently feeling as the knife cuts the inside of the skin. Push the skin into the flesh and it should pop open. Chef Tip, do take great care in doing this so as not to cut your hands, practice makes perfect. You can always cut the cheeks on the board I find that you have less control this way. The skins are quite thick as well. This clip shows how to remove the flesh from the skin.

Mango Uses

Once you are home and happy that you have bought your bargain tray of mangos, hopefully you can use them all. Here are a few ideas to help use up your mangos

• Mango jam,
• Mango chutney or pickle,
• Mango salsa with grilled fish or chicken,
• Mango salad with Parma ham & rocket,
• Mango bread,
• Mango muffins,
• Mango scones,
• Mango sorbet,
• Mango yogurt,
• Mango in marinades (acts as a tenderizer)
• Mango Daiquiri,
• Mango smoothie,
• Mango with meats like Pork or Veal & Chicken,
• Mango in curries,
• Mango sauce/coulis,
• Mango wine Golden Drop Wines
• or just plain Mango cheeks

Mango Nutrition Information

Mangos are naturally good for you. They are very low in saturated fat, cholesterol & sodium. The mango is an excellent source of vitamins A and C. A 200g mango gives you 2-3 times the recommended daily intake.

It is also a good source of dietary fibre and vitamin B6. Mangos have a variety of antioxidants, including beta carotene, which is responsible for the mango’s brightly coloured flesh.

Half a mango contains only aprox 248 kJ (60 calories) and because mangoes are low GI, most of their energy comes from carbohydrate which is absorbed slowly into the body, helping maintain healthy blood sugar levels and keeping you satisfied for longer, also great for those working out or constantly on the go, mangos are a great way to replenish that lost potassium.

Note; Some people can get dermatitis from touching mango peel or sap.

Selecting Mangos

The best way to determine if the fruit is ripe is to squeeze it gently. The mango should give slightly, but not be too soft. It should have a sweet, fruity scent. If there is no scent, there will probably be less flavour.

They should be deep red and/or rich yellow with very little green. (unless your buying green mangos to be used in specific dishes.) Look for medium to large mangos they are generally best and have a good flesh to seed ratio.

You can also buy dried green mango spice known as Amchur.

Ripening and Storing Mangos

Unripe mangos should be kept out of direct sunlight and at room temperature for a few days until they ripen. Not be refrigerated, this only slows down the ripening process.

Once ripe, they can be stored in the fridge for up to 5 days before use. I have kept them longer but they tend to lose there intense mango flavour.

Like most fruit, do not store mangos in plastic, keep them on newspaper or in a cardboard box.

Mangos freeze really well. They can be sliced or diced and bagged, also you can puree them and place in containers. They will keep for about 6 months which is more than long enough before the next season arrives.

More Information

Australian Mangos