Monday, January 25, 2010

How to Dice a Mango 101



There are not many things in life as nice as a bowl filled with bright orange juicy sweet mangoes.
They are just so pretty.
And tasty.
The problem is, they can be a little challenging to dice with that huge pit in the middle.
Here's a little trick I learned to avoid that problem all together.



First, you want to cut the mango almost in half.
You are going to cut down both sides of the long, flat pit.
Go ahead and off center your knife just a hair.
As you are cutting through the flesh you'll feel the knife braise the pit, just let your knife follow the pit all the way through the fruit.



You can see the ridge where my knife hit the pit so I had to move my knife over.
Next you will take the knife and cut the flesh to the skin (but not through the skin), making a checkerboard pattern.



This is the fun part. Invert the skin of the fruit so all the chunks stand up.
My kids thought that was hilarious.
If you want to eat the whole thing fresh right then and there just go to town biting the pieces from the skin.
I only do that when I'm not sharing.
Unfortunately, with 4 kids I am always sharing.



Next, slide your finger between the fruit and the peel. They just slide right off.
You could use a knife, but who has time for that nonsense?
Repeat with the fruit from the other side of the pit.




Now they are ready to share, or put in a fruit salad, or freeze for smoothies, or for muffins or make this yummy Mango Pineapple cake.
Mango Pineapple Cake

Ingredients:
1 C sugar ( I use 1/2 C brown sugar and 1/2 C honey)
1 t vanilla
2 t baking soda
3 eggs, well beaten
1 t vanilla
1 8 oz can (or fresh) crushed pineapple with juice
1 1/2 C finely chopped mango (can substitute canned or fresh peaches if you don't have mango on hand)
1/2 C nuts (optional)
2 C flour (I use whole grain, freshly ground flour, usually spelt, but whole wheat works, too. My smallest can't eat wheat so I use spelt flour)

Directions:

Mix eggs, vanilla and pineapple. Add mango and nuts. Mix in dry ingredients and mix well. Pour batter into greased 9x11 baking dish. Bake at 350 for 25 minutes or until golden brown.

Easy Peasy!
And oh, so good.
Even without added fat from oil or butter it's incredibly moist!
Go ahead, buy a mango


5 comments:

Karen said...

Wow. Who knew it was that easy? I'm SO buying one today.

Amber said...

Yeah, I definitely am glad you posted directions. It is very similar to avocados, no? Excellent. I love cutting up avocados.

Julie@comehaveapeace said...

I love mango and your pictures are great. We love to cut them this way and eat them for breakfast ... ok, or anytime. :)

Spelt Right Baking said...

Yum, I saw the post and will try this especially with spelt flour. My middle child can't eat wheat, but can eat spelt so I started a "kid friendly" all natural very healthy, but definitely yummy spelt baking company. Check us out www.speltrightbaking.com

Thanks again for the recipe,

Beth at Spelt Right

Lisa@BlessedwithGrace said...

Great explanation on cutting a mango. Also, the recipe looks great. So glad you joined us for Tempt My Tummy Tuesday. Thanks for linking your post.