Storage: Keep unripe mangoes on the counter until they soften slightly, or put them in a paper bag to speed the process. Peeling: Peel the mango, stand it up on the wider end and cut the flesh away from each side of the wide, flat pit.
Freezing: Stand the mango up on the flat end and slowly slice through next to the seed. When doing the other side make sure your fingers are secure on the top of the mango and slowly slice through the other side next to the seed. Remove the pit which is small and thin.
Slice the mango slowly with your fingers on the top of the mango not around or not on the bottom, you do not want the knife to slip and cut you, hold it securely.
Sprinkle mango slices with lemon juice, citric acid or Fresh Fruit. Place in a tightly sealed bag and into freezer.
IDEAS: 1) Mango Salsa 2) Add Mangos to Greek Yogurt 3) Make a Smoothie with Strawberries & Low Fat Vanilla Yogurt
3/4 cup – Mango’s, diced and frozen
3/4 cup – Ice
2 Mint leaves
1/2 Lemon, squeezed
1 Stivia packet
1/2 cup water
Mix all ingredients in blender until smooth. This is good for breakfast or a pick me up in the afternoon.
Raw Mango & Onion Relish
1 raw mango
Salt per taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds ( crused )
1-2 tbsp sugar
Wash, peel and dice mango.
Peel and slice or chop the onion.
Mix tmango and onion together in a bowl, add salt, chilli powder, cumin seeds and sugar.
Mix and let set for 10-12 minutes before serving.
Store left overs in refrigerator.
Serve with any meal. Goes really well with chicken
Recipes by Shawna Williams at Easy Life Meal & Party Planning