There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Ripe mangoes are firm with a tight, mottled skin of green, yellow and reddish orange. The flesh is a rich yellow-gold with a sweet flavor and pulpy texture. The mango seed is large, flat and oval and sits in the middle of the fruit, extending almost to the skin. Mangoes ripen off the stem and are usually shipped to market while still green. Green mangoes ripen in three to five days when stored at 70 to 75 degrees Fahrenheit. Cut mangoes, remove the seed and enjoy raw. Cut mango slices and chunks and freeze for later use in smoothies or ice cream. Add this to my Recipe Box.
Wash the mango thoroughly under running water while scrubbing it with a vegetable brush. Dry it with a towel.
Place the mango upright on the cutting board sitting on one end. This position allows the knife to cut straight down through the slippery mango while removing the seed, minimizing the possibility of a cut hand.
Hold the mango securely in one hand and cut it in half, top to bottom, with a sharp knife. When cutting, keep the knife blade flat against the flat side of the seed. Set aside the seedless half of the mango.
Grip the seeded half of the mango by the skin while it is still sitting on its edge. Cut under the seed to separate it from the flesh of the mango. This position allows the knife to cut downward through the mango to avoid cut hands.
Hold half of the mango, skin side down, cupped in your hand or sitting in a bowl and eat the sweet flesh from the skin with a spoon. The mango skin is also eaten by many people.
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