If you know a mango's anatomy, it's easy to prep: The fruit has a flat, oval pit in the center that runs parallel to the "cheeks," which are the fleshiest part. The bottom (stem end) is squat, and the top, or "nose," is tapered. Here's how to cube it:
Step 1: Stand the mango on its stem end. Starting at the nose, and using the flat sides of the pit as a guide, slice off both cheeks.
Mango - Cube
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A ripe mango gives to gentle pressure like a ripe avocado. It can range from green or green with red and/or orange in color. A firm one needs further ripening before eating. Choose plump mangos fruit that feels heavy for its size will be most juicy. Look for smooth unblemished skin and avoid ones that have shriveled or bruised skin. Ripen all varieties of mangos at room temperature, uncovered, out of direct sun and turn occasionally. Mangos continue to ripen after picking. Store at room temperature for 2-5 days to ripen. Refrigerate ripe fruit in a plastic bag for no more than three days.
Mangos can be hard to cut for use in baking recipes. Here is how it's done in the Glazed Mango Mousse Cake Recipe and the Mango Mousse Recipe.
1. Rinse and dry the mango. With a large sharp knife, cut the mango on either side of the large central pit.
2. Then, score the mango flesh in each half.
3. Press the skin, to turn the mango inside out
4. Then, cut the mango chunks(flesh) off the skin.
What is gelato?
Gelato is an Italian ice cream. It has a lot of similarities to traditional American ice cream&mdashit is a smooth, creamy, frozen dessert that comes in many flavors. The differences between gelato and ice cream are important to note too.
Gelato recipes have a higher proportion of milk to cream as compared to ice creams where cream is the star. Usually gelato recipe don&rsquot include eggs.
True gelatos are made slightly differently as compared to ice creams in that the mixture is churned at a slower rate. This slower mixing process means that less air is added and gelatos tend to be thicker and more dense than their ice cream counterparts.
When making gelato at home with an ice cream machine, you do not get to select the speed at which the machine churns so you are missing out on the slow churn feature of traditional gelatos, but I don&rsquot think you&rsquoll mind. This frozen dessert is a delight and to have homemade gelato is worthy of a celebration!
Ingredients You Need
You only need 5 ingredients to make wonderfully bright and flavorful coconut mango sticky rice.
To make this delicious dessert recipe you need:
- Sweet rice – glutinous rice or sticky rice
- Coconut milk – full fat
- Granulated sugar – can use coconut sugar
- Salt – to balance the sweetness of the rice
- Ripe mangoes – peeled and sliced or diced
We also recommend garnishing with sesame seeds for a great texture and a hint of nutty flavor to compliment the sweetness.
Mango smoothie bowl
Nadine Brown’s mango-packed lassi bowl, topped with chia seeds and pistachios for crunch, makes a sweet and nourishing start to the day.
Learn how to cube a mango the hedgehog way with this quick video.
Honey-masala spatchcock chicken
A fresh corn and mango salad provides desirable freshness and zing in this epic spatchcock chicken dish from Gurdeep Loyal.
Prawn and mango curry
A warming sizzle of chilli and prawns mix together in a creamy mango and coconut sauce to create a well-balanced curry that’s ready in 20 minutes.
Turmeric and mango lassi
Sweet mango, subtle spices and turmeric combine to make a chai-like lassi that’s both creamy and refreshing.
Jerk chicken with mango salsa
A refreshingly sweet mango salsa is a brilliant balance to smoky jerk chicken in this low-calorie dish, perfect for a healthy midweek dinner.
Jerk chicken skewers with mango salad
A fresh mango, pepper and sugar snap pea salad offsets the smoky jerk seasoning in this quick and easy chicken skewer recipe.
Make this tropical frozen dessert featuring mango and pineapple for a refreshing summer snack or dinner party dessert.
Griddled chicken with rice and mango salad
A sweet and juicy mango dressing pairs well with wild rice and griddled chicken breast in this simple salad recipe that’s ready in just 35 minutes.
Mango ice cream with raspberry coulis
This creamy mango ice cream with tangy raspberry coulis looks as beautiful as it is refreshing, perfect for following a spicy and filling meal.
Instant mango fro-yo
Mango, lime and coconut yogurt are all you need in this super speedy, dairy-free frozen yogurt. Perfect for a hot summer’s day.
Mango upside-down cake
This exciting twist on a traditional pineapple upside-down cake sees sliced mango layered with a soft sponge, perfect with pouring cream for your next teatime treat.
Frozen mango and lime margaritas
Our sweet mango and zesty lime margaritas arguably make the best boozy refresher for a hot and sunny day.
Paneer and roasted beet salad
Nik Sharma’s colourful salad sees seared paneer mix with a fresh mango, lime and kefir dressing, combining to make a stand-out vegetarian meal you’ll want to savour.
Frozen orange and mango smoothie
A creamy breakfast treat or post-dinner drink, this mango, orange and banana smoothie is a brilliant way to help meet your 5 a day.
Spicy mango-glazed fish
A hot mango salsa adds a perfect kick to this super simple meal.
Tamarind-glazed tuna with sugar snap and mango salad
In this healthy fish dish, tamarind-glazed tuna sits on a salad of juicy mango and sugar snaps, ideal for a light lunch or dinner.
Duck, mango and watercress salad
A simple assortment of duck, mango and watercress is easy to assemble yet offers impressive results, perfect for a midweek meal without any of the fuss.
Dairy-free coconut, mango and turmeric fool
This refreshing mango and coconut combination makes for a creamy and light summer pudding, with the addition of turmeric providing zingy flavour.
Mango and cardamom shrikhand
Mango and cardamon bring out creamy and classic Indian flavours in this traditional dessert made from strained yogurt.
Duck and mango rice paper rolls
These easy mango and duck rice paper rolls offer bursts of sweetness and aromatic flavours, perfect for an Asian-inspired snack at a drinks party of get together.
Coconut panna cotta with caramelised mango
The refreshing flavours of coconut and mango are a welcome sweet twist on this traditional Italian dessert, perfect for impressing dinner party guests.
Bream tostadas with mango and lime salsa
A deliciously tangy mango and lime salsa complements the fresh bream in the tostadas, brilliant for a family dinner with a difference.
Grilled mango with ginger mascarpone cream
This super sweet summer dessert sees grilled mango served with a dollop of ginger-infused mascarpone and topped with a handful of pistachios.
Coconut panna cotta with mango salsa
This classic Italian pud is given a refreshing tropical twist thanks to a zingy mango and passionfruit salsa. You’ll want to kick back and savour this sweet treat.
How to Store Mango
Keep an unripe mango at room temperature to ripen, which can take several days. A ripe mango will give when pressed, similar to a ripe peach. To ripen the fruit faster, store in a brown paper bag on the counter. A whole ripe mango can be stored in the fridge for a few days before use.
Cut mango will last for a few days in an airtight container in the fridge. Frozen mango will last up to six months if kept frozen in a sealed bag. Dried mango should be kept in a dry, dark place and will last up to three months.
Quick video: how to cube a mango the hedgehog way
Learn how to cube a mango 'the hedgehog way' in just 20 seconds (watch the video below). It really is the easiest way to do it!
Published: January 26, 2015 at 1:05 pm
Step-by-step guide: how to cube a mango the hedgehog way
1. Use a sharp knife to slice the mango in half vertically, leaving two ‘cheeks’.
2. One cheek at a time, score the mango flesh three or four times horizontally then three or four times vertically to create a checkerboard effect.
3. ‘Pop’ the mango out to create a hedgehog, and then gently slice off the pre-made cubes.
4. Why not use your newfound skill in the recipe below?
FROZEN ORANGE AND MANGO SMOOTHIE
10 minutes + freezing, serves 4, easy
orange juice 600ml, chilled
bananas 2, peeled, cut into chunks and frozen for 1 hour
honey 4 tsp
Chill glasses in the freezer for 30 minutes. Put all the ingredients in a blender and whizz until smooth. Divide between 4 glasses and serve.
Cut One Side of the Mango
The first step to cutting the mango is to cut off one of the sides. Hold the mango so it is standing up on the cutting board. Use a sharp knife to cut the mango down one side, just to the right (or left, if you're left-handed) of the center. It's as if you're cutting the mango in half, but just off-center.
Why off-center? Because you're cutting around the tough, inedible pit in the middle of the fruit. If your knife meets resistance or you sense a tougher texture, this means you are hitting the pit move the cut further out from the center.
Mango Season Etiquette
If you're not lucky enough to have a mango tree, make friends with your neighbors. Few families can use an entire bountiful harvest, and ripe mangoes have to be picked up every day to avoid a smelly mess. (Rats, raccoons, birds and other wildlife love mangoes.) That means most mango tree owners are happy to share with neighbors, especially neighbors who help pick them up. Mango trees grow tall enough that the fruit can only be reached with a ladder or mango-picking stick, which means some homeowners just wait for the fruits to fall and hope they won't break.
It is not OK to help yourself to fruit from a tree or a yard reachable from the street. Owners of fruit tree are used to having strangers knock on the door and ask for permission to pick a few fruits during mango season, which is the polite thing to do.
Not so the mango. This looks to be a bountiful year for the fruit, which can be eaten raw, baked into pastries, cooked with shrimp, fish or chicken or otherwise used in any way that you would use a peach. There are more than 2,000 varieties of mangoes, and most of the ones grown in Florida backyards during mango season are good to eat.
Mango Mousse Cake Ingredients
For the graham cracker crust:
For the mango filling:
- 1 tbsp Gelatin
- 3 tbsp water, room temperature
- 3 mangoes, divided
- 2 tsp lemon juice
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup Greek yogurt (we love Ellenos, but any will do)
- 1 ½ cups whipped cream
Yields: 9-inch cake (approx. 10 servings)
Mango Mousse Cake Directions
For the crust:
Preheat oven to 375 degrees.
Coat a 9-inch spring form with cooking spray. Trace the pan on a piece of parchment and cut. Place the parchment piece in the pan – set aside.
Mix together graham cracker crumbs, granulated sugar and butter.
Pack the graham cracker mixture into the pan. Bake for 7 minutes and allow to cool
For the mango filling:
Place gelatin in water and allow to bloom, about 5 minutes
Cube 2 of the mangoes and place in a food processor or blender. Mix until pureed.
Add mango puree and lemon juice into a small saucepan and cook over medium heat.
Then, add sugar and vanilla extract and stir.
Next, add gelatin mixture and mix to combine all ingredients.
Remove the mango mixture from heat and pour into a large bowl. Allow to cool to room temperature.
Fold Greek yogurt into the mango mixture and combine thoroughly.
Add whipped cream and fold carefully, combining all ingredients.
Spread the mousse into the baked graham cracker crust and refrigerate overnight.
Cut small pieces of the remaining mango and decorate the top of the mousse cake.