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Roasted Mango? You bet! Simplicity at it’s best. Roasting fruit adds a new flavor dimension. Roasting brings out the natural sweetness in fruit and takes it from so so to Wow! Any and all fruit can be roasted with wonderful results. If you have never tried roasting fruit, you don’t know what your missing. It’s a fast and easy way to make an elegant dessert. Here are a few more ‘roasted’ fruits you’ll want to try. Roasted Strawberries, Roasted Raspberries and my personal favorite, Roasted Rhubarb.
A Word About Mango
Mango [MANG-goh] The mango tree is considered sacred in India, the land of the fruit’s origin. Now this delectable fruit is cultivated in temperate climates around the world, including California and Florida. There are many species of mango, which come in a wide variety of shapes (oblong, kidney and round) and sizes (from about 6 ounces to 4 pounds)
Color of Mango
Depending on the variety, their skin color can range from yellow-orange to yellow-green to yellow with red blushing. The fragrant flesh is exceedingly juicy and exotically sweet and tart. Perhaps the only negative to the mango is the huge, flat seed. Mangoes are in season from May to September, though imported fruit can be found throughout the year.
Under-ripe fruit can be placed in a paper bag at room temperature. Ripe mangoes can be placed in a plastic bag and refrigerated for up to 5 days. Mangoes must be peeled and the fruit carefully carved away from the large seed. Look for fruit with an unblemished, yellow skin blushed with red. Remember the larger the mango the higher the fruit-to-seed ratio.
Removing the Pit
Mangoes must be peeled first. Then stand the fruit on its wide end and use a sharp knife to vertically cut away the fruit, sliding the knife along the seed on one side, then repeating on the other. You’ll have to guess where the seed is. This will give you two large pieces. Then cut away the remaining flesh and use it as desired or you can peel the mango and use a gadget called a “mango pitter”
- 2 teaspoons
- pinch of
- 2 tablespoons
brown sugar or honey
- 1 tablespoon
thinly sliced fresh mint, optional
- Preheat oven to 375 degrees.
- Peel mangos, slice wide sections of mango away from pit, place mango slices in a shallow baking dish. Drizzle with olive oil, sprinkle with sea salt and brown sugar. Roast for 20 to 30 minutes or until tender.
- Serve with a drizzle of half and half, honey, whipped cream and garnish with mint.