Cookbook:Mango
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
Mangoes are a variety of tropical fruit native to South Asia and grown in warm climates worldwide.[1][2][3]
Characteristics
[edit | edit source]Though the shape and size differ somewhat according to variety,[1] most mangoes are rounded or oblong,[4][5] usually with a narrower "beak" at the non-stem end.[1] The size is on the order of a human hand. The smooth and waxy skin starts out green when unripe, before ripening into a yellow or reddish hue,[1][3][5][6] depending on the variety.[4] Inside, the flesh is golden orange, aromatic, and very juicy when ripe,[3][5][7][8] with a slight slipperiness. When green, the flavor is very tart.[2] The center holds one large, flat seed,[3][4][5][6] which is very difficult to separate from the flesh. Any sap produced by the fruit is irritating, and the skin contains an irritating substance as well.[7] The fruits may be picked when mature but not ripe, as they will ripen at room temperature from the center outwards.[7][9]
Varieties
[edit | edit source]A huge number of mango varieties are available worldwide, varying in their shape, color, texture, flavor, and more.[2][7] In general, two easily-distinguishable classes are apparent: the flattened mangoes that ripen to bright yellow and those that are more rounded and blush red when ripe. Some specific varieties are listed below:
- Ataulfo/Champage/Honey: Small and relatively flat; bright yellow when ripe; soft and sweet flesh.[2]
- Carabao/Philippine/Manila: Progenitor of the ataulfo; similarly flattened and yellow.
- Tommy Atkins: Green with red blush; firm and fibrous flesh[2]
- Keitt: Green with red blush; smooth texture[2]
- Kent: Large in size; red blush and yellow speckles; juicy and tender[2]
- Haden: Large and rounded; red blush; firm flesh[2]
Seasonality
[edit | edit source]Selection and storage
[edit | edit source]When selecting mangoes, you should determine whether you would like to purchase them ripe or unripe. When ripe, they should be slightly soft and aromatic but not mushy or shriveled/wrinkled.[3][5][8] The skin should be smooth and well-colored without blemish,[5][8] and the flesh should be juicy with an even balance between sweet and sour.[1] Even unripe mangoes should not be rock-hard, since these may not end up ripening properly.[8] Allow unripe mangoes to ripen as desired at room temperature,[3][5] after which you can keep them in the fridge for a few days before they will spoil.[3][5][6]
Mango may also be available processed as dried, canned, frozen, or puréed.[2][4][6]
Preparation
[edit | edit source]The mango skin and seed are inedible, and the trick is to separate them from the flesh without leaving much of the flesh behind. A couple methods exist to do this.
Peeling
[edit | edit source]In the peeling method, the skin is stripped off the flesh while it is still on the pit. The cleanest way to do this is with a sharp peeler,[10] which creates a smooth outer surface. You can also use a knife to make a shallow slit in the skin before pulling it off in strips with your fingers;[3] however, this method will leave the surface of the flesh rough and less-attractive. Once you have removed the skin, slice off the stem end to create a stable base, then use a sharp knife to slice off the major lobes of the mango on either side of the pit.[10] You can then go back in and slice off any remaining strips of flesh. The peeling method is best for when you want to cut even, attractive pieces of mango for presentation.
Hedgehog method
[edit | edit source]The so-called hedgehog method works well as a quick-and-dirty way of separating the flesh out. For this method, slice the two lobes off of the seed first. Take one of these halves, and use a knife to cut a grid pattern through the flesh without cutting through the skin on the opposite side.[6] Take the half in both your hands and invert it so that the grid causes chunks of mango flesh to pop up.[6] From there, the chunks can be bitten or cut off.
Use
[edit | edit source]Mangoes may be eaten when green or ripe, depending on the application. For example, green mango can be used in salads, pickles, and condiments,[2][3][4][9] and it is used to prepare amchur.[7] When ripe and sweet, it has many applications in dessert products, such as ice cream, mousse, soufflé, sweet sauces, etc.[2][4][6][9] Ripe mango can also be used to make beverages such as lassi.
Because the flesh contains an enzyme that will prevent gelatin from setting, you cannot use raw mango in gelatin preparations—you must first bring the pulp to a boil to deactivate this enzyme.[2][6]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f g h i j k l Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e f g h Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b "How to Cut a Mango". Serious Eats. Retrieved 2025-02-25.