Mango is my favorite tropical fruit. We particularly like the small sweet Adolfo mango, also known as Champagne Mango. I stand the mango up on its stem end, carefully slice down each side of the large seed, then, holding a mango half in my palm, make crisscross diagonal cuts. Then I turn the half inside out so that the bite size pieces can be scooped off with a spoon. For fruit plates, I sometimes leave the half just as it is i the photo, for each person to scoop for themselves.
When we lived in Indonesia, we had a mango tree in our back yard. I made pies with them, very much like peach pie.
I like them plain, but also use them in salsa, sauces, and smoothies. Summer is upon us here on the Texas Gulf Coast, so a mango smoothie is a wonderfully cool, refreshing breakfast. This week I made them with some mint, kiwi, and blueberries added. Yum!
1 cup Greek Yogurt, plain
2 mangos, pitted, peeled and cubed
1/2 cup blueberries
1 sprig of mint leaves, plus extra for garnish
Mix all ingredients in blender, adding a few ice cubes for extra chill. Pour into 2 tall glasses, garnish with mint and peach or mango slice.