Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: April 23rd, 2013
It takes you to mango
This sandwich, from The Daily Meal, makes delicious use of in-season mango.

This sandwich, from The Daily Meal, makes delicious use of in-season mango.

Admit it. You want to try mango. You even tried it before, but it was a mess: What, for the love of God, is up with that giant pit/seed thing in the middle? How on Earth are you supposed to cut it? It’s so darned slippery, how do you not cut off a finger?
This, at least, describes my experience with the tropical nutritional powerhouse, which is in season now. I like the taste, but it always makes me feel like less of a person, because I can’t prep it.
Well, it’s one of those things you just have to do, but you can get some good pointers from The Daily Meal here.
You want long slices for the sandwich, so you don’t have to score the flesh, just peel it off. It’s up to you whether you do skin it before you slice it or after. You’re going to have fun with the slippery flesh either way.
Just be patient and aware that no one is born knowing how to peel a mango. I’m guessing even tropical primates have to practice.
Remember: Once you’ve tasted the fruit, you won’t care what it looks like. Try it in
Mango Avocado Chicken Panini.

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