Recipes to honor this fruit from pit to peel
Before we get started…
My latest piece, part two of my series on wayfinding through the history of the cookbook, is out in Mold Magazine. Give it a read here!
Now on to mangoes:
A ripe mango is truly one of the greatest treats: and for the dedicated among us, when mangoes go on sale or a neighbor has a bumper crop, we can’t resist stocking up. If you find yourself with six mangoes (or more), you might be hungry for ideas beyond fresh eating.
Here’s how I use every part: peels, pits, and all.
For more mango goodness: Check out the mango coriander recipe in my new book, The Fermentation Oracle. It is, hands down, one of my very favorite ways to enjoy a ripe mango.
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