Preparing Mangoes


Serves: 5

Ingredients

Directions:

UNRIPE MANGOES:
Sour, unripe green mangoes are integral to Indian cuisine, for pickles, chutneys, and other dishes, but they are not the source of rapture that ripe mangoes are. They are prepared as a vegetable. Use a vegetable peeler to remove the skin from unripe mangoes, and slice the flesh around the large center seed.

RIPE MANGOES
To make a sure mango is ripe, sniff it--it should be highly aromatic and sweet-smelling, with no hint of sourness. Ripe mangoes give to light pressure when held in your hand, much like an avocado. The heavier it is for its size, the juicer the mango.

Ripe mangoes are prepared in a number of ways. There are deliciously indelicate ways to eat a mango, but for serving others, one way to prepare a mango is to hold it upright and establish where the "cheeks" are. The cheeks are the fattest sides of the fruit, on both sides of the center seed. Slice off the two cheeks, and serve them with a spoon as you would a papaya. Peel off whatever skin is left on the seed then cut off the fruit around it.

For preparing fruit salads, ice creams, and other sweet treats, you can first remove the peel with a peeler or knife, then slice off the fruit around the center seed and cut as needed. Or, slice off the cheeks, cut a cross-hatch pattern in the flesh of each mango cheek (without cutting through to the peel), then push the mango cheek inside out and cut off the fruit.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Preparing Mangoes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom