Martha Rose Shulman shared this on mangoes the other day -
Why don’t Americans eat more mangoes? Often called the “king of fruits” elsewhere in the world, the mango is not high in calories, and it is an excellent source of beta-carotene, vitamin A and potassium. Now is the time to get acquainted with them: although they’re in season from January to August, mangoes peak in May and June.
A ripe mango gives a bit when pressed, and its fragrance should be heady and sweet, particularly at the stem end. But if you can find only hard, green mangos, bring them home anyway — they will ripen at room temperature in a few days time. Put them in a paper bag with an apple to speed the process along.
To dice a mango, cut down the broad side of the fruit, slightly off center, from the stem end to the tip end. The knife should slide down against the flat side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit.
Lay each half on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to — but not through — the skin. Lift the mango half, and press on the skin with your thumbs to turn it inside out. Little squares of mango will pop out on the other side, and you can easily cut them away from the skin.
If you want to peel the mango before cutting, slice off a small piece of the end, stand the mango upright and peel down the sides using a paring knife, between the skin and the flesh, as you would a pineapple.
I have to confess, I’m not a big mango person. But, I have no excuse not to be one. My wife and daughter eat them. Next time they have some, I’m going to give it a try.