I learned how to get the flesh out of a mango. This may be a rudimentary skill, but I am going to go ahead and give a tutorial, in case there are any other people (like me) nearing 40 years of age who don't know how to do this! I made this week's Tuesdays With Dorie selection, Fresh Mango Bread, twice. The first time, I had some trouble with my mangoes. I guess I haven't really worked with them before. I have seen images similar to this many many times while surfing the food porn.
I never actually read about what that image was. I just assumed it was half a mango, and that you could slice a mango down the middle, score it like that, and pop the fruit out. I learned that if you try to cut a mango down the middle, you run into a giant pit, about as big as the mango, and then the flesh gets all stuck to the pit and the skin in really strong strings, and if you try to pull it apart that way, you ends up with globs and strings and tears and not much mango to put in your bread.
After reading the instructions, I learned that you need to cut the cheeks off the mango.
Then you can score the cheeks like so:
Then you can pop it inside out and cut the flesh off into neat little chunks:
Then you can trim what you can off the giant pit:
Then you can make your mango bread. I used a little extra mango and omitted the raisins this second time around. I also used the zest from a whole lemon and a whole lime.
Kelly, from Baking With The Boys, chose this recipe. Over on her blog, she also includes a version to make it lighter. Lighter in calories and fat, that is.
When baked, this bread turns a lovely dark brown. It is spicy and chewy, and bejeweled with mangoes. I thought this was beautiful and delicious!