The mango is a very common tropical fruit usually found in Southern Asia, especially in Eastern India, Philippines, China, Burma, Andaman Islands and Central America. It is cultivated and grown vastly in many tropical regions and widely distributed in the world.
Mango is one of the most extensively used fruit for food, juices, flavor and coloring making it as the most functional fruit. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When it is ripe refreshingly sweet taste that varies from every variety. Its flesh has its fibrous and some are soft and pulpy texture.
One of my favorite uses for mango is fresh salsa. It makes a great accompaniment to all sorts of grilled fish and chicken recipes.
Ripe Mango
cubed Mango for salsa
- 2 peeled, pitted and diced small
- 1/2 large red bell pepper, diced small
- 1 Tbsp medium red onion, finely chopped
- 1 /2 small european cucumber, peeled and diced
- 3 Tbsp finely chopped fresh cilantro leaves
- 2 Tbsp chopeed scallion
- 1 Tbsp rice wine vinegar
- 1/2 Tsp sugar
- 3 Tbsp fresh lime juice
- 2 T extra-virgin olive oil
- 1/2 tsp. toasted mustard seed
- Salt and Pepper
- Chop mango, red pepper, cucumber, scallion and red onion and combine in a bowl.
- Mix lime juice, olive oil, sugar mustard seeds & salt and pepper in a small bowl, whisk together.
- Mix into salsa.
- Add chopped cilantro and stir until combined.
- Enjoy with fresh tortilla chips, on grilled fish or chicken or as an accompaniment to a fresh green salad
mango salsa
History of Mango:
Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C.
The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.
Ripe Mango on the vine
Source: Julia F. Morton’s “Fruits of Warm Climates”: Mango
Note: There are a few varieties of mango that are commonly found in American groceries stores. The most common are the Haden, Tommy Atkins, and Kent varieties, all of which have yellow or green skins with a reddish blush to them. If you do find an Ataulfo or Champagne mango, it will have a smaller, kidney-like shape, yellow skin, and small pit, so use 5 or 6 for this recipe. To choose a ripe but firm (common) mango make sure it has a reddish blush and firm skin. The mango should give slightly when squeezed and be fragrant. If you accidentally peel a mango that is too green, no worries, cut it into small slices, season with lime juice and sprinkle with salt. You’ve just made mangoviche! Delicious!
[...] the chef purchases, and any items unused are left in the refrigerator. The cost of hiring a personal chef varies from one chef to another and depends on the situation — for instance whether it [...]