I have a weakness for mangos. I love their intense, juicy flavor and often incorporate them into summer salads, salsas, quesadillas and margaritas. Their natural sweetness provides a welcome balance, as well, with a spicy curry.
At this time of the year, mangos are frequently on sale. But peeling a mango may be off-putting for some.
A quick glance through the internet unleashes dozens of possible ways to peel a mango, but not the way I’ve been doing it for years. What I, personally, have found to be the easiest way to peel a mango, is to cut a deep “X” at one of the tapered ends, then peel off the skin in four pieces.
With a paring knife, I carve the flesh from around the pit and use according to my needs. Of course this technique is not efficient for overripe mangos, but if my mango is firm-ripe and gives slightly to the touch, this easy peel technique is my preferred method.
If only mangos were indigenous to the American midwest. Alas, they’re grown exclusively in frost-free environments.
For a creamy-style dressing, omit the vinaigrette and combine strained, plain yogurt with mayonnaise and mango chutney, finely chopping the larger pieces of fruit in the chutney.