My fresh mango recipes are delicious. I include many mango drink recipes, mango salsa and mango dessert recipes.
I also include tips on buying mangoes and how to store them so they last longer.
The skin of a ripe mango is usually yellow, yellow and red, or orange
and red. It will also smell fruity and will be slightly soft when
gentle pressure is applied.
Choose ripe mangoes if you will eat them right away. A mango that is mostly green may not ripen at all.
Eat or use ripe mangoes right away or store them in the refrigerator for only a day or two. Some of the flavor is lost in refrigeration.
Mangoes that are not quite ripe can be placed in a paper bag, kept in a cool place out of the direct sunlight.
To cut a mango easily, slice crosswise around either side of the pit; pull the two halves apart - then use a knife to cut vertical and horizontal lines, creating bite sized pieces.
Finally turning the skins inside out to remove the flesh. Eat the cubes right off the skin or peel them off and use them in the recipe below.
HOMEMADE MANGO SORBET FROM SCRATCH
makes almost 1 quart
1 cup sugar
1 cup water
3 ripe mangos (about 2 1/2 pounds)
2 tablespoons coconut rum
Heat the sugar and water in a medium saucepan until the sugar has completely dissolved. Set aside to cool. Cut the mango from the skin.
Put the mango pieces, sugar water, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
When ready to put the chilled lime mango purée into your ice cream maker, mix in the rum. Process the mixture in your ice cream maker according to the ice cream maker directions.
Transfer mixture to a plastic storage container and freeze in your freezer until firm, at least 6 hours.
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