So, in the last month, we have discovered some new fruit flavors that we are integrating into our diet. One of these that I covet like youth and beauty is the Mango. I have been a mango observer most of my life. Every so often, I find that I’ll eat the mango and sticky rice for a Thai dessert. I didn’t know I was going to get Mango blindsided once here. Its been a bloodbath. <<I CAN HAVE THE MANGO!>>
Locally, there are 16 cultivars of the simple Mangga (as it is locally known in Indonesian), ranging from the Manis (super sweet) to the wonderful Ataulfo, the yellow “fiber free” (you have no idea how important this is until you have them a staple of your diet) and highly flavorful one, that. Mango season is three times a year and a month at a time, so when it comes on, you gotta get in on that. I can get them for about $.50 each, I can eat about two a day, but the most important thing is learning to cut them, else you are not fully enjoying the experience. But once in the know, everything changes.
Here’s your protip, given to me by a real professional: Look at it from the stem side. Imagine there is a seed in the middle there, and the shape of the fruit is oriented around it (of course). The seed is one little orb, a small disc of frustration. Place two cuts on the mangos’ skinnier sides to extract the most edible bits and place these off to the side. Secretly, in the dark recess of the kitchen, do a vampire routine and eat around the seed, so as to get as much of the tender flesh as you can to yourself, making as little noise as possible as you don’t need the attention to your vulgar act. Clean yourself up, you filthy animal…
Take the cut sides, cup the skin side in your hand and then put in some grids with a butter knife through the flesh but not through the skin, then just invert this bitch, literally turning it inside out and you have this professional looking execution like so:
I eat it right off the skin. – Seth