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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Jan Magazines: Overview - Cont. | Main | Best Gift Ever for Clumsy Cooks »
While making the Crumble Pomme Mangue from Chocolate & Zucchini, I remembered the wonderful trick a friends taught me in college for cutting and eating magoes. While she was studying in Taiwan she learned that instead of just peeling the skin off a mango and trying to eat keep your hands on a football of slimy sweetness, it's much easier to leave the skin on and use it to hold the flesh. Simply cut the sides off the mango as close to the pit as possible (this obviously works best if you cut the wider of the two sides, along the flat sides of the pit), then score the flesh into squares, being sure not to pierce the flesh (if you cut with a butter knife and keep your hand under the skin, this should be easy). Then simply turn the piece inside out to reveal a porcupine of fresh mango cubes, ready to be cut or bitten off the skin. The remaining thin pieces of mango still attached to the pit can be similarly dealt with (like the extra piece on top of the large piece in the photo).
The crumble itself was lovely and, best of all, so low on sugar that I didn't feel the least bit guilty polishing off the leftovers for breakfast the next day.
Posted by georgia to Kitchen and Cooking , Reviews , Tips on January 8, 2006 11:55 PM | permalink | Email this post
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Good for you for trying that mango crumble recipe ... sounds delicious!
I also read your post about the magazines and agree with you completely. The scary part is that I buy virtually all of those magazines almost every month ... yes I have a problem!
Posted by: Ivonne at January 9, 2006 10:30 PM
