On Mangos

Growing up, I didn't have much of a "thing" for mangos.  In fact, I didn't have much interest in any of the so-called "Exotic Fruits" - papaya, guava, persimmons... the fascination eluded me.

Somewhere along the line, I came to love mangos, though I hated how stringy they can be and how much work there is for such little edible meat.

So when our CSA sent us a few Ataulfo mangos in our box last month, I wasn't particularly thrilled. That sad little mango sat on the kitchen counter, day after day, until one afternoon I came home and said, "Enough!".

I took out my paring knife, and sunk it into the skin of the mango, surprised at how deep it went. As I cut the meat away from the pit, I was in awe of the smooth, buttery texture, and the amount of meat there actually was.

I decided it was time for my favorite "un-recipe recipe" - I got out the cayenne pepper, and cut open a lime. I dusted the mango lightly with the pepper, and squeezed on some lime. As I took my first bite, I marveled at how there were no strings - no fibrous texture to mar my love affair with this spicy, sweet, juicy fruit.

Soon, I was gnawing inelegantly on the pit of the mango... I couldn't get enough of this Ataulfo. Where had it been all my life?

The next night, C was out of town, so I made myself a salad... a beautiful spring salad, and marveled once again at the bounty of nature, and how lucky I am to live in a place where I can get produce like this, delivered to my front door.

Mango & Avocado Salad for One

• 1 head butter or bibb lettuce
• 1 large mango, preferably Ataulfo
• 1 large avocado
• 1 blood orange
• your best extra virgin olive oil
• 1/8 tsp cayenne pepper
• 1 lime

1. Remove the outer leaves of the lettuce, and cut the bottom & core off the remaining leaves. Set in the center of the plate (leaves will naturally fall outwards, creating a bed of lettuce)
2. Supreme the blood orange, and add sections to a large bowl.
3. Cut one mango into 1/2" dice and put in a large bowl. Repeat with the avocado (the acid from the orange will prevent browning). Squeeze any juice left in the orange membranes onto the fruits.
4. Drizzle with a few tablespoons of EVOO, season with salt & cayenne to taste, tossing to coat well.
5. Spoon the mango mixture into the center of the lettuce, and squeeze a bit of lime juice over everything.
6. Eat with abandon.

Note: You can add a protein source to this meal easily - seared scallops & jerk chicken are particular favorites of mine.

Comments

[Julia]

Hi Fatemeh,

I love mangoes too! A fragrant, smooth-fleshed, and juicy mango is simply irresistable. Guess I'm lucky to live in S'pore where a wide variety of mangoes is seasonally available from other countries. The most delicious ones are usually from Thailand and Pakistan.

Lovely blog you've got here. :)

[molly]

Orange food much? I love them too.

[Suebob]

I love your non-recipe. I do it all the time myself with fruits, except I use chile powder.

Now that you have conquered the mango, try those other wonderful exotics like white sapote (my favorite), cherimoya, and pepino dulce.

I have a link to a fruit blog on my site. The guy who writes it, The Evil Fruit Lord, will write on any fruit you ask him about. He's great that way.

[Joyce Sattari]

Mango_one of the best fruit in the world.
In our place in Jaro, Iloilo Philippines we used to have mangoes every season when my father's mango tree will bear fruit usually picked when they are still green, and let them lie in the floor until they became ripe and turned yellow.When we eat we slice it into three parts with the seen in the middle part and we crisscross in the 2 meaty part and scoop with spoon.
In Makati ,Manila at the Rustan's Supermarket I tasted the frest and most delicious delicious mango shake. In Philippines, there are plenty of mango juice and also there is Magnolia Ice Cream brand mango ice cream Sure, when you come to Philippines you can see different fruit ice cream not found in other countries.

[Carole]

If you're ever in Maui go to Yee's Orchards in Kihei, on South Kihei Road near Lipoa St., and try their locally grown Golden Glows - a hybrid of 3 mangos into one - Haden, Philippine (the yellow, buttery one) and another???? The combination is unbelievable. Large, yellow-red, shaped like a Philippine, small pit and deep yellow buttery sweet fruit, with a fragrance that no perfume can match! Just cut across on each side of the pit, make cross cuts in each half and flip back the skin so the fruit protrudes, EAT and enjoy! Be sure to peel and eat the fruit next to the pit too. The Golden Glows are in season 2 times a year - usually in January and June-July. Yee's has other varieties too - grown on the 20 acres behind his fruit stand, and ripening throughout the year. They also have passion fruit, sugar cane, pineapples, pomelos, limes, jackfruit and cherimoya, a miscellany of other seasonal tropical fruits, sometimes mango bread or jam, and they will gladly open a fresh young coconut for you to enjoy right there.