La Comida de La Calle: Mango

Every day durning the summer Mexican Street vendors sell sliced mango, piña  y melón along 116th and 125th Street in Harlem. No street vendors around to cut your mango for you? No problema.

There's more than one way to cut a mango.

There's more than one way to cut a mango.

I like my mango a la carte served at the pinnacle of it’s ripeness.  So ripe that it teeters on the edge of spoil, its flesh supple and dripping with sticky sweet amber nectar. If I’m feeling feisty I’ll season it with a little lime juice and red chile powder for a real-life Vero Mango.

Mangos for a salsas and salads, however, should not be quite as ripe. They’ll be less frangrant and sweet but their flesh will be much easier to chunk.

Mango for snacking (very ripe): You can cut your mango as if it were an apple or a peach, slicing half moon wedges away from the bone (pit). Eat the mango like an orange – by pulling the flesh away from the skin with your teeth.

Mango for ensalada o salsa: Cut the fruit lengthwise into thirds, running the knife as close to the bone as possible. Save bone to gnaw on later. Take the two remaining portions and cut the fruit in a checkerboard pattern, making sure not to penetrate the skin.  Flip the flesh inside out so the chunks of fruit are now fanning out. Cut the chunks off of the skin.

If you really want to get fancy (and sticky) you can flower your mango like the street vendors do.  I’m not so ambitious.

Comments
5 Responses to “La Comida de La Calle: Mango”
  1. Xoom Tablet says:

    All ’round amazingly written post!!!

  2. morose says:

    damn gaby! pics look great, 750 hits, and your own url?? 🙂 yay mangoes! i miss the yellow kine from SE asia but the red ones are good too. have you ever tried the sour ones? those are intense to snack on.

    • gabriellemarielopez says:

      Sour mangos! Sounds yummy- I’ve only seen the Mexican and Haitian mangos around here…I’ll keep an eye out and by them on your recommendation. xogaby

  3. Melissa says:

    Hello. I just found your blog and wanted to say it’s gorgeous.. I can’t wait until trays of mangoes start appearing at the markets here in Australia they truly are the most beautiful and fragrant fruit. I’m also going to try your mint water, I have an unruly patch of mint in my backyard and this is another great way I can use it up 🙂

    • gabriellemarielopez says:

      Melissa- I agree, mangos are indeed magnificently beautiful and delicious. It sounds like you relish mango season as much as I! And do you realize how envious I am of your wild mint?!? I wish I could pluck mine from a garden rather than from a produce aisle. I’m glad I could recommend a simple way to use it.

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