One of the summer fruits that I love, yet that I don't rarely work with, is this little beauty:
I love mangoes.
Yet, since I rarely work with them, I actually don't know the best way to go about cutting them...
I do the cut and score method, because I like the way it looks when I pop out all the little cubes.
We happen to have a bunch of mangoes in the house right now, as little miss has recently discovered that she likes them as much as I do... but I wasn't sure what to do with them. And then I saw this recipe for mango spread - a wonderful way to preserve the fruit and enjoy it in its delicious, wonderful sweetness.
The recipe is so easy - simply puree mango and add sugar.
Cook the mixture, let it cool, then, well, put it in a jar!
This spread is super delicious in its simplicity.
We enjoyed this spread on fresh English muffins, but I look forward to trying it other places too.
Hmm... I wonder how it would taste on ice cream??
(from 4th Sense Cooking)
2 cups mango pulp (I pureed three mangoes)
1 cup sugar
Puree your mango without adding any additional liquid.
In a medium saucepan, combine the pureed mango and sugar, and cook the mixture over medium heat. Continue mixing the mixture over the heat until it begins to thicken into a jam-like texture.
Remove the pan from the heat and set it aside, allowing the mixture to come to room temperature.
Pour the cooled spread into a clean jar for storage. Store in the refrigerator.