Mango Tango

(Disclaimer - oh I have SOO much to learn about still life and food photography ... but you have to start somewhere)

Oh my, it is luscious mango season in Nepal! My kids loooooove them for a good reason. They are simply awesome this time of year.

Serving a mango, however, can be a pain in the posterior. It is ripe when it is no longer hard, and gives just a little. If it is too soft it is overripe. Here are a couple of ways to cut and serve your wonderful, ripe, juicy, sweet (getting hungry?) mango.

The pit is large and runs lengthwise in the fruit so the edible flesh is mostly on the two "fat" sides with a little bit left on the narrower sides. Cut these two "fat" sides first.

My kids like the whole sides scored and turned inside out. I like to quarter the fat sides and just scrape the fruit off with my teeth leaving the skin. Bill likes to take the big pit we all leave behind and get all the remaining mango off of it. I think it makes him feel virtuous or something.

The kids way.

My way.

Some people peel mangoes - you can do it, I just don't recommend it. If you are cutting chunks for mango salsa (see below) or a fruit salad then you can just turn a scored piece inside out and slice off the pieces.

Mango Salsa from Joy of Cooking

I'm sure there are a million different recipes out there but simple is always good - and this is great.

1 small red onion, chopped

1/4 cup fresh lime juice

1 large mango, peeled, coarsely chopped

1 small red pepper cut into thin strips

1/4 cup chopped cilantro. (unless of course you are one of those people who think cilantro tastes like soap - you can substitute another herb. Personally, I love the stuff.)

1 clove garlic minced

1/4 cup fresh orange juice

1 fresh jalapeno, finely chopped

Stir together and season with salt and pepper. Voila.

Monsoon will start soon and this glorious era will end. So we are eating up.

Yum,

Laurel