Posts Tagged ‘mango’

Kitchen Tips Tuesday: Cutting a Mango

May 10, 2016

 

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Lately, we have been putting a tropical spin on our fresh fruit salads. We have used papaya, mango and kiwi,nestled among other fruits and berries. Mango is also a great base for a fresh fruit salsa that is the perfect accompanyment to fish. The only problem is, cutting those mangos is a chore.
Like most things in life, knowledge is power, and knowing how to properly cut a mango makes it a lot easier to deal with. So, without further ado, below are are tips on cutting mangos.

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How To Cut A Mango:

First, rinse and dry the fruit to avoid dragging any of the dirt on the outside through the flesh when you cut it.

Placing your knife about 1/4″- 3/8″  away from the center of the fruit, slice through the long way. Flip the mango and repeat on the other side. The two large oval pieces are referred to as the “cheeks.” Next, cut the remaining strips next to the seed and remove them.

Take each of the cheeks, and slice the fruit in one direction and then the opposite direction, creating a diagonal grid effect. Be careful to slice through the flesh, but not through the skin. Using a spoon, gently scrape out the chunks and discard the skin. You can also create slices, if you prefer, using the same method.

Remove the skin from the additional pieces and cut them into chunks as well.

Place in a bowl with the desired ingredients, and enjoy!

Photo: Glasshouse Images

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Unrecipe of the Week: Fish Tacos With Avocado Mango Salsa

April 27, 2016

Taco Tuesday got an upgrade at our house last night, with these…

Fresh roasted cod, and a bright mango, avocado salsa were a welcome change from the usual ground beef and guac version.

A quick trip to Whole Foods with nothing in mind provided inspiration for this creation. The cod was on special at the fish counter, and the first display in the adjacent produce area featured avocados and mangos, sitting right next to each other. It didn’t take much more than that to get my thoughts racing. A little cilantro? Perhaps some ginger? Definitely lime juice!

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As Unrecipes go, this is easily adapted to suit your taste. We don’t know which part of this one is the best; that it is healthy, tasty or that it came together in about 15 minutes! Give it a try and tell us what you think…

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Fish Tacos With Avocado Mango Salsa

For the fish:

Season any meaty white fish with salt, pepper, ground cumin and a drizzle of olive oil. Squeeze some lime juice over it and broil it until the flesh is opaque and the fish is flakey. We used cod, but tilapia, halibut or mahi mahi would work equally well.

Studio shot of avocado

Studio shot of avocado

For the salsa: 

Peel and cut 1 mango and 1 avocado and put it in a bowl. Add a little finely minced fresh ginger, and a handful of chopped cilantro. Squeeze the juice of a lime over it and mix. We added some black pepper and some cayenne pepper, but if you prefer, you can dice a little fresh jalapeño instead. If you don’t have a raw onion hater in the house (that would be me!), add some finely  diced red onion to the mix.

To serve, place the fish and the salsa on a warm whole grain tortilla. We added a little toasted pinenut cous cous, roll it up, and enjoy!

Photos: Glasshouse Images

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Tweet along on Twitter.

Take a peek at our Tumblr.

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Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

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Kitchen Tips Tuesday: Peeling a Mango

August 26, 2014

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Peeling mangoes can be messy business. This kitchen hack, which first emanated from Buzz Feed, makes the job a lot easier.

Split the mango in half lengthwise. Rub the mango on the edge of a large drinking glass, between the flesh and the skin of the fruit. The skin should end up in your hand on the outside of the glass, and the fruit should drop into the glass. Pretty easy, am I right?

photo: Glasshouse Images

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The Clean 15

June 5, 2012

We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.

There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.

These are:

Onions

Sweet corn

Pineapples

Avocado

Sweet peas

Mangoes

Eggplant

Cantaloupe

Kiwi

Watermelon

Sweet potatoes

Grapefruit

Mushrooms

Asparagus

Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.

Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.

The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.

Foods that should be organic:

Celery

Strawberries

Peaches

Apples

Blueberries

Nectarines

Sweet bell peppers

Spinach, kale and collard greens

Cherries

Potatoes

Grapes

Lettuce

This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.

photos: Glasshouse Images

 

Unrecipe of the Week

January 28, 2012

Ahh, the glamorous life of a fashionista! I just returned from a week away from home, doing presentations in Scandinavia.  Sounds wonderful, until you realize that every night after work, we got on a train or a plane, skipped dinner and went to bed late, only to wake up and do it all over again. Lunch was served at 11:15, and tended to be a stand up affair.

After finishing my final presentation in Copenhagen, I opted for a short walk and a quiet seated lunch before heading to the airport. I am a little embarrassed to admit that where I ended up was Hard Rock Café!  The real surprise was the delicious salad I had there. It was a light and healthy blend of lettuce, fresh fruit and grilled chicken that they referred to as the “anti Cobb”.  Here is our take on this yummy salad:

Indigo Jones’ Anti Cobb Salad:

shredded lettuce

sliced Granny Smith apples

diced mango

sliced avocado

sliced strawberries

orange sections

dried cranberries

diced roasted chicken breast (optional)

Layer the fruit in rows over the shredded lettuce. Toss with balsamic vinaigrette and enjoy!!!

Balsamic Vinaigrette:
Whisk together 2 parts olive oil and 1 part balsamic vinegar. Add salt and pepper to taste.

photo: Glasshouse Images

 

 

 

 


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