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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Peeling a mango.
Hello All!
There's a recipe in r.f.recipes about mango salsa with a long dissertation on peeling the mango. I find using an Oxo mango slicer and removing the fruit with a spoon works pretty well. You can cut the flesh on the skin into squares with a blunt knife and remove them with the knife if you like. I like mangos a lot but I am usually disappointed in how little fruit there is left after removing the pit. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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Peeling a mango.
On Sep 15, 1:12*pm, "James Silverton" >
wrote: > Hello All! > > There's a recipe in r.f.recipes about mango salsa with a long > dissertation on peeling the mango. I find using an Oxo mango slicer and > removing the fruit with a spoon works pretty well. You can cut the flesh > on the skin into squares with a blunt knife and remove them with the > knife if you like. > > I like mangos a lot but I am usually disappointed in how little fruit > there is left after removing the pit. > > -- > > James Silverton > Potomac, Maryland > > Email, with obvious alterations: > not.jim.silverton.at.verizon.not If, after you score the mango half in squares, you push it inside out, it, the cubes will stick up and it's easy to remove them. My problem Is I wait too long for the mango to ripen and it's way too soft to handle by the time I cut it! Lynn in Fargo |
Posted to rec.food.cooking
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Peeling a mango.
In article >,
"James Silverton" > wrote: > Hello All! > > There's a recipe in r.f.recipes about mango salsa with a long > dissertation on peeling the mango. I find using an Oxo mango slicer and > removing the fruit with a spoon works pretty well. You can cut the flesh > on the skin into squares with a blunt knife and remove them with the > knife if you like. > > I like mangos a lot but I am usually disappointed in how little fruit > there is left after removing the pit. > Hm. I peel with a vegetable peeler, then slice the meat off of the pit with a good fillet knife. I then cube, chop or puree it according to whatever recipe I'm prepping it for. I get at least a 75% fruit to peel/pit ratio, estimated of course. I then scrape that pit with my teeth to munch every bit of fruity goodness! -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Posted to rec.food.cooking
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Peeling a mango.
"James Silverton" > wrote in message ... > Hello All! > > There's a recipe in r.f.recipes about mango salsa with a long dissertation > on peeling the mango. I find using an Oxo mango slicer and removing the > fruit with a spoon works pretty well. You can cut the flesh on the skin > into squares with a blunt knife and remove them with the knife if you > like. > > I like mangos a lot but I am usually disappointed in how little fruit > there is left after removing the pit. > > -- > > > James Silverton > Potomac, Maryland > Peeling mangos is quite easy, they usually peel in 4 to 6 strips if sliced like an orange skin. The only TRICK is to start pulling the skin from the stem end. The way the mango fibers grow you'll peel only the skin and little or no flesh. Dimitri |
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Peeling a mango.
Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500:
>> Hello All! >> >> There's a recipe in r.f.recipes about mango salsa with a long >> dissertation on peeling the mango. I find using an Oxo mango >> slicer and removing the fruit with a spoon works pretty well. >> You can cut the flesh on the skin into squares with a blunt >> knife and remove them with the knife if you like. >> >> I like mangos a lot but I am usually disappointed in how >> little fruit there is left after removing the pit. >> > Hm. I peel with a vegetable peeler, then slice the meat off > of the pit with a good fillet knife. I then cube, chop or > puree it according to whatever recipe I'm prepping it for. > I get at least a 75% fruit to peel/pit ratio, estimated of > course. > I then scrape that pit with my teeth to munch every bit of > fruity goodness! Fun, but messy ain't it! I wonder why the hybridizers have not worked on mangos to get smaller pits? -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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Peeling a mango.
James Silverton wrote:
> Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500: > >> I then scrape that pit with my teeth to munch every bit of >> fruity goodness! > > Fun, but messy ain't it! I wonder why the hybridizers have not worked on > mangos to get smaller pits? > My friends from India tell me they have dozens of varieties of mangoes, each suitable for a different recipe and very distinguishable when eaten plain. They must not be very ship-able or we'd probably see them here. gloria p |
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Peeling a mango.
On Wed, 16 Sep 2009 10:23:45 -0400, "James Silverton"
> wrote: > Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500: > >>> Hello All! >>> >>> There's a recipe in r.f.recipes about mango salsa with a long >>> dissertation on peeling the mango. I find using an Oxo mango >>> slicer and removing the fruit with a spoon works pretty well. >>> You can cut the flesh on the skin into squares with a blunt >>> knife and remove them with the knife if you like. >>> >>> I like mangos a lot but I am usually disappointed in how >>> little fruit there is left after removing the pit. >>> >> Hm. I peel with a vegetable peeler, then slice the meat off >> of the pit with a good fillet knife. I then cube, chop or >> puree it according to whatever recipe I'm prepping it for. > >> I get at least a 75% fruit to peel/pit ratio, estimated of >> course. > >> I then scrape that pit with my teeth to munch every bit of >> fruity goodness! > >Fun, but messy ain't it! I wonder why the hybridizers have not worked on >mangos to get smaller pits? They have, there are varieties of mango. http://freshmangos.com/mangos.html |
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Peeling a mango.
On Wed, 16 Sep 2009 10:23:45 -0400, James Silverton wrote:
> Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500: > >>> Hello All! >>> >>> There's a recipe in r.f.recipes about mango salsa with a long >>> dissertation on peeling the mango. I find using an Oxo mango >>> slicer and removing the fruit with a spoon works pretty well. >>> You can cut the flesh on the skin into squares with a blunt >>> knife and remove them with the knife if you like. >>> >>> I like mangos a lot but I am usually disappointed in how >>> little fruit there is left after removing the pit. >>> >> Hm. I peel with a vegetable peeler, then slice the meat off >> of the pit with a good fillet knife. I then cube, chop or >> puree it according to whatever recipe I'm prepping it for. > >> I get at least a 75% fruit to peel/pit ratio, estimated of >> course. > >> I then scrape that pit with my teeth to munch every bit of >> fruity goodness! > > Fun, but messy ain't it! I wonder why the hybridizers have not worked on > mangos to get smaller pits? i see there are a couple of baja fresh outlets in rockville (md). they have a nice mango salsa in their free salsa bar (outside of the winter months). good chow, i think. your pal, blake |
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Peeling a mango.
In article >,
"James Silverton" > wrote: > Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500: > > >> Hello All! > >> > >> There's a recipe in r.f.recipes about mango salsa with a long > >> dissertation on peeling the mango. I find using an Oxo mango > >> slicer and removing the fruit with a spoon works pretty well. > >> You can cut the flesh on the skin into squares with a blunt > >> knife and remove them with the knife if you like. > >> > >> I like mangos a lot but I am usually disappointed in how > >> little fruit there is left after removing the pit. > >> > > Hm. I peel with a vegetable peeler, then slice the meat off > > of the pit with a good fillet knife. I then cube, chop or > > puree it according to whatever recipe I'm prepping it for. > > > I get at least a 75% fruit to peel/pit ratio, estimated of > > course. > > > I then scrape that pit with my teeth to munch every bit of > > fruity goodness! > > Fun, but messy ain't it! I wonder why the hybridizers have not worked on > mangos to get smaller pits? Messy yes, but fun and tasty. ;-d -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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Peeling a mango.
Gloria P wrote:
> My friends from India tell me they have dozens of varieties of mangoes, > each suitable for a different recipe and very distinguishable when eaten > plain. They must not be very ship-able or we'd probably see them here. I can imagine that there are. I leave in an area where there are a lot of orchards. We not only get a wide variety of fruits but varieties of those fruits. Some of them are better for some things that others. I used to make sweet cherry jam with a very dark variety of cherry that was far better than others, and some cherries, like Queen Anne are useless for jam. |
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Peeling a mango.
On Wed, 16 Sep 2009 10:34:38 -0600, Gloria P >
wrote: >James Silverton wrote: >> Omelet wrote on Tue, 15 Sep 2009 14:05:54 -0500: > >> >>> I then scrape that pit with my teeth to munch every bit of >>> fruity goodness! >> >> Fun, but messy ain't it! I wonder why the hybridizers have not worked on >> mangos to get smaller pits? >> > > >My friends from India tell me they have dozens of varieties of mangoes, >each suitable for a different recipe and very distinguishable when eaten >plain. They must not be very ship-able or we'd probably see them here. Until recently India couldn't export mangoes to the US. USDA restrictions prevented it. The Konkan Hapoos (rhymes with papoose),AKA King Alphonso, mangoes are heavenly. The are the ONLY reason to visit Bombay in May. When the season comes, the mangoes are air freighted to the US. I am lucky find more than 50% in an edible condition. So, no, they definitely don't travel well. |
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