Re: [CH] Mango salsa
Imildur (Imildur@aol.com)
Wed, 7 Jan 1998 18:52:53 EST
In a message dated 98-01-07 18:23:09 EST, myers@West.Sun.COM writes:
<< I
peel it, trying not to remove too much fruit, then cut the fruit off of
the pit cutting at a tanget to the pit all over the fruit.
I don't puree; instead, I dice the fruit and make something much like a
conventional pico salsa, using a red onion for color. Don't neglect to
salt the salsa; it really helps meld the component flavors. >>
The best way to do this that I have found is to:
a) buy mangos that are "slightly soft"
b) Cut the two "sides" off, leaving the flat seed in the middle.
c) holding the "side" skin side down in your palm, use a serrated knife to
make verticle and horizontal slices through the flesh, but not through the
skin. You can then "turn the skin inside out" which leaves flesh poking out
like porcupine quills. These can then be either cut off with the knife, or if
it is ripe enough, they will sort of peel off the skin with your fingers or
the edge of a spoon. If you make the slices close together, you will have
tiny slivers of mango. This can be "pulped" with a potatoe masher or put in a
food processor and whizzed a bit. I like chunky salsa, so I just put them in
like they are without mashing them at all.
Hope this helps
Eric