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| Mangos
Posted: 7/13/2008 9:24:59 PM | | I love Mangos. Mango Chutney, Mango on chicken, Mango shakes, liquered Mangos over ice cream, Mango Salsa - just use your imagination and you can put it in almost anything. Problem is they are expensive in Canada, and sometimes spoil before they ripen, are hard to cut up without making a mess. But love them. Did I mention my favourite is homemade mango ice cream? | |
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| Mangos
Posted: 8/6/2008 6:31:58 PM | | mmm.. this serves as a great dip..? has anyone tried cream cheese as a dip? philadelphia cream cheese has a 1/3 less fat cream cheese that has strawberry, garden veggie, and chive and onion flavors. i know they got a pineapple cream cheese. i bet..mango and cream cheese would be delicious. | |
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| Mangos
Posted: 8/6/2008 8:52:03 PM | JoJoaus, sounds like a killer salad. That is a keeper.
Sanderick, absolutely. Basically the way I make mine. Why didn't I do that this year?
SmartAlec, nice salsa, have to copy that one.
ClassicChassis, you did it again, making me copy chicken recipes when I hardly ever eat chicken! LOL That is an awesome compliment.
Here is how an Indonesian relative taught me to cut mangos years ago.
With skin on, cut each side off lengthwise near the center alongside of the seed. Cut 1/2" cross cut slits in a diamond pattern through the fruit but not the skin. Turn each half inside out, basically holding each end and pushing the skin up to dome the inner flesh out and reveal an open flowering cube shaped pieces of fruit to just eat off, or cut off easily. Several cultures put chile powder, dried lime powder, dried salted plum powder, or dried tamarind powder over the diamond shaped cuts here before eating.
Cutting this way makes a gorgeous presentation for a fruit tray, or on a salad plate.
At Christmas I have done these with a spiral cut pineapple and wedged papaya for a beautiful fruit tray, also with red bananas and other tropical fruit. I posted pics of these on my profile for now.
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