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Mango Salsa
No Mangle Mango Cutting
Guido The Gardener


There are several ways to eat mangoes. The reigning favorite is to sit in your backyard with a garden hose, peel back the skin, make a big mess, and spray yourself off when you're through.

Should this not appeal to you, a civilized method is to set the mango on its tip with the stem pointing skyward. Now look for a "bump" on the narrow side of the fruit. Position the mango so this bump is facing you, this will guarantee that the pesky pit will align correctly. Now cut straight down the fruit from the side of the stem. If you hit the shoulder of the pit, just angle your knife around it. Do this on both sides. What you should be left with is two bowl-shaped sections, the center section containing the pit ... and all your fingers!! Next, score the fruit, not the skin, in cross sections with the tip of the knife, and flip the whole thing inside out. Then just cut off the squares. Peel the skin from the center section and eat this like a peach. Quite tasty!!

 
  • 1 ripe mango
  • 1 jalapeño pepper, seeded and chopped
  • 1 clove crushed garlic
  • juice of one fresh lime, pinch of salt

Combine all of the above in a bowl and use as a chip dip or cooking sauce for chicken or fish. Strawberries, pineapple and papaya can be substituted for the mango to make a variety of salsas for this one recipe.