If you’re a mango enthusiast, you probably have your favorite method for slicing mangos. But if you haven’t sliced many, it’s good to have a method in mind before you start. Recently I read each year an alarming number of people go to the emergency room thanks to mangos, especially from slicing them.
After months of watching them grow, they’re finally getting ripe. Some mangos turn bright beautiful colors, but others stay green or yellow. One sure sign a mango is ready is clear sap dripping down the side.
My father-in-law gave me a cookbook called The Spice Merchant’s Daughter. It’s my favorite cookbook of all time. The author, Christina Arokiasamy, grew up in Malaysia and has cooked for resorts throughout Southeast Asia.
Last weekend I went to a mango celebration. A friend extended the invitation to me a while back. He said everyone brings a dish for a mango recipe competition. When he reminded me about the party last week, I realized I had a dilemma: none of my mangos are ripe yet.
It always starts with a little itch on my forearm.