What’s your favorite type of mango? Did you say Ataulfo? Carabao? Are you a Tommy Atkins loyalist? With so many varieties to try, this list of our best mango recipes should come in handy. Go beyond mango salsa–topped fish tacos into a world of impressive mango desserts (including layer cakes, meringues, and puddings), savory-sweet mango sauces (there’s plenty of chile-lime action in here), and tons of variations on mango relishes, salads, and more.
When buying mangoes, look for fruit that’s heavy for its size. The flesh should give when you gently squeeze it. Ripe yellow-skinned mangoes may show off a few wrinkles—don’t be deterred, these are supremely sweet and ready to be cut immediately. Store firmer mangoes at room temperature until ripe and then stash in the fridge only as necessary for no more than 3 days.
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