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How to Eat a Mango
By Editor | April 16, 2008
I love the all the wonderful fruits and vegetables of Mexico. The plantains, the papaya, the plentiful and cheap avacados, the chayote squash -
It’s very similar to summer squash in the U.S., but because of its firmer texture, it requires a little longer cooking time. It makes a wonderful addition to soups or stir-fries and may be sliced or chopped and used raw like a cucumber. The seeds are also edible and have a nutty flavor.
The subject here, however, is the wonderful mango. When we lived in Belize, the “mango man” would wheel around town on his big tricycle with a large basket in front full of tropical fruits all cut up and stored in baggies. The mangos were in perfect little wedges and that you could just pop in your mouth and relish. Yum! But when I tried to cut up a mango at home, those little slippery critters made a huge mess that made me want to dump the whole thing in the trash can. I thought there must be a better way, and came upon the Yucatan way to eat a mango. Now eating a mango is a delight instead of a debacle. Here’s how.
First, hold the end of the mango that was previously attached to the tree up and using a sharp knife, slice down one side.
Do the same thing on the other side so that you have two slices. The center part contains the seed.
Now you can spoon each slice out of the skin like you would a half of avacado.
Then pick up the semilla (the part with the seed) and peel off the skin on either side.
Now you can nibble the remaining flesh clinging to the large hard seed. (This part is Mother Nature’s natural dental floss.)
Eat as much as you want, and then.…you are done! How easy is that!
Topics: Living Here |
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