pete@stc.UUCP (Peter Kendell) (04/30/85)
I have been having some trouble trying to eat a
mango without:
a) Damaging my teeth, gums, tongue etc. on the huge
stone.
b) Making a mess (The best mangoes are squidgy and
fibrous, making them tricky to cut).
Cutting parallel to the flat sides of the stone
produces two nice scoopable shells of skin but wastes
quite a lot of fruit. I have been advised to peel the
mango; but how do I get the flesh from the stone
without spurting juice in all directions?
Mangoes are falling in price and getting better;
please help me to take advantage of this and enjoy
what could be described as the 'King of Fruit'!
Regards,
--
Peter Kendell <pete@stc.UUCP>
...mcvax!ukc!stc!pete
My opinions are my own alonenemo@rochester.UUCP (Wolfe) (05/01/85)
> I have been having some trouble trying to eat a > mango without: > > a) Damaging my teeth, gums, tongue etc. on the huge > stone. > > b) Making a mess (The best mangoes are squidgy and > fibrous, making them tricky to cut). > You can avoid (a), but (b) is almost a foregone conclusion. Accept it and hose off when you're done. What I found to work best is to first peel the beastie (the skin is very tough, so cut to start then tug on it). Then cut the meat off the stone. This can be done ahead of time if you are trying to appear civilized while eating the mango. Actually, it's easier to control when cutting if you half peel it and then cut the exposed meat before peeling the other half. In any case, it's an order of magnetude messier than peaches. Nemo ps : ever try it in stirfry with chicken and cashews - wow! -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
kelvin@bocklin.UUCP (05/02/85)
i spent some time living in Mexico where mangos are quite popular. a commonly used trick they used down there was to stab the bottom of the mango with a fork before peeling it. The idea is to jam the pit in between two of the fork's prongs. You might want to reserve the fork that fell down the garbage disposal for this trick, but I've tried it with some of my `good' everyday silverware and it hasn't seemed to damage the fork at all. have fun... kelvin nilsen
vallath@ucbcad.UUCP (05/04/85)
> Mangoes are falling in price and getting better; > please help me to take advantage of this and enjoy > what could be described as the 'King of Fruit'! > > -- There are at least two ways of eating a mango. One is to peel it with a sharp knife; the skin should be taken off in strips about 3/8" wide and 2-3" long. The mango flesh can then be cut close to the stone, and if you are like me, you will enjoy getting the last bits of the stone by sucking it. If the mango is of the very soft, juicy variety, get lots of napkins, bite a small hole in the skin, and suck out the juice through the hole. Bon appetit! Vallath Nandakumar
jss@brunix.UUCP (judith) (05/05/85)
Summary: Expires: Sender: Followup-To: Distribution: Keywords: I like to use a large, serrated knife to slice the two larger chunks off either side of the pit. Then I slice off the rest of the flesh and skin. Cut the big pieces into strips and peel them with a paring knife. This produces decent sized chunks that can be served to visitors, used in fruit salad, whatever. The rest I have to gnaw off the pit, getting messy.
michaelk@azure.UUCP (Michael Kersenbrock) (05/06/85)
[] When I was a kid (in Hawaii) we had several Mango trees. One of my "jobs" was to keep 'em picked (to keep the ground less messy), and one of the more prolific trees put out a grocery bag full per day over quite some time. Anyway, Mangoes are at their best when they are "half-ripe" as I used to call it. That point is probably closer to 85% ripe -- BEFORE they get real yellow/orange and soft/gushy. They are at their peak when the the flesh is only just barely turning orange,and is still fairly firm. The trick is being able to pick it "just right", and not TOO un-ripe. Anyway, the ones in the markets here almost are almost always way way overripe, and make me ill. Anyway, the easiest and cleanest (more or less) way of eating those wonderful fruits is to just use a potato peeler & peel the thing. Then just use a sharp knife (a local company, Gerber, makes nice ones) to cut four chunks off the seed pretty cleanly w/o much left. Those pieces are now up for eating (remember they were somewhat firm still?) They are very good if you dip the mango pieces into Soy Sauce (Shoyu). Preferably the Soy-sauce you get is the variety made from Soy beans. Don't laugh, most of the junk the store passes as "soy-sauce" is really "wheat-sauce", and the flavor difference is very large. Safeway here sells a "San-J" brand that is completely wheat-free & is pretty good. Anyway, back to Mangoes/Mangos, an additional enancement is to pour some of the soysauce into a shallow cup/bowl & grind some fresh pepper onto it, then dip the mango slices into it. Sounds strange but it is GOOOOOD! Every once in a while I find a "perfect" one in the Safeway (probably accidentally got put out on the fruit counters) & I delight in scoffing it. I love good mangoes. Just like mamma used to grow....... Mike Kersenbrock Tektronix Microcomputer Development Products Aloha, Oregon P.S.- All weird opinions above are my own ...(thank GOD you say?....)