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THE
EASIEST WAY TO SLICE
A HATCHER MANGO
First slice off the cheeks
vertically on either side of the flat seed. Cup the half in your hand
and with a sharp knife, score the inside. Spoon out the scored pieces,
or push the skin of the mango inwards to make the scored bits pop out,
and slice them off directly. Repeat the same process on the remaining
mango half.
Now comes the fun part!
There is only one way we have found to make use of the mango remaining
around the seed. Just remove the peel, lean over the sink and eat
what you can. Enjoy! |
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HOW TO
KNOW WHEN A
HATCHER MANGO IS RIPE
The skins of unripe Hatcher
mangoes are green and the mango is hard. The red or pink blush
that some may have is a sunburn and has nothing to do with its
ripeness. Usually, splashes of yellow appear as the mango ripens
but some remain green even when ripe. It is normal for the
mangoes to speckle sometimes when ripe just as bananas do but the best
way to know if they are ripe is to test their firmness. A ripe
mango will have firm flesh that yields when pressed lightly and a
wonderful fruity fragrance.
Mangoes will ripen on a
kitchen counter at room temperature. It is true that they will
ripen quicker if placed in a paper bag but watch them carefully as
they can over-ripen quickly. Once the mangoes are fully ripe
they can be placed in the refrigerator. Don't ever refrigerate
unripe mangoes because the refrigeration stops their natural ripening
process permanently. |
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MANGOES ARE
ALWAYS IN SEASON
Mango pieces may be
eaten immediately (always our choice!) or individually frozen on a
cookie sheet and placed into freezer bags for enjoyment beyond mango
season. They will store in the freezer for 9 to 12 months.
The frozen slices of mangoes are great for milkshakes and smoothies
and gives them a creamy thick texture which is especially delicious.
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MANGO SENSATIONS
(just a few sample recipes from
HATCHER's MANGO THRILLS recipe book)
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MANGO COOLER
2 cups Hatcher
Mangoes, sliced
1 banana
1/2 cup fresh pineapple chunks
1 container lemon yogurt (8 oz.)
2 cups cold buttermilk
Put all ingredients
into blender, and blend until smooth. For variety, add one
or more of the following: 1 cup fresh strawberries, 1 cup
fresh papaya chunks; 1 cup fresh blueberries; 1/2 cu fresh
pineapple chunks.
--
Marilynn Hatcher
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GRILLED CURRIED
SHRIMP WITH MANGO SALSA
2 cups Hatcher
Mango, cubed and chopped
1/4 cup green onions, finely chopped
2 T. fresh cilantro, chopped
1 tsp. jalapeno pepper, minced
1 T. curry powder
1/8 tsp. salt
3 T. Key lime juice
2 tsp. olive oil
2 cloves garlic, minced
24 fresh jumbo shrimp, unpeeled
Vegetable cooking spray |
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Combine mango, onion,
cilantro, and jalapeno pepper in a bowl; stir well.
Cover and chill.
Combine curry powder,
salt, lime juice, oil, and garlic in a bowl; stir well. Set
aside.
Peel and devein
shrimp. Thread 3 shrimp onto each of 8 (10-inch)
skewers, piercing tail and neck of each shrimp. Place
skewers in a large, shallow dish; pour lime juice mixture
over shrimp, turning skewers occasionally.
Remove skewers
from dish, reserving marinade. Coat grill rack with
cooking spray; place on grill over medium-hot coals.
Place skewers on rack, and cook 4 to 5 minutes on each side,
basting frequently with reserved marinade. Serve with
mango mixture.
--John Hatcher |
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For more
mango recipe ideas, including tips on preserving, drying and
freezing, check out HATCHER's MANGO THRILLS Recipe Book,
on sale at the grove. |
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