Mango preparation made easier

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This article was published 24/05/2006 (7161 days ago), so information in it may no longer be current.

CONCORD, N.H. — There is a right way and a wrong way to prepare a mango. I favour the wrong way.

That’s because virtually every food expert and cookbook I have consulted advocates using the “right” method, a process I consider stupid, wasteful and dangerous.

But before delving into the ontology of mango preparation, let’s talk about the fruit itself.

I concede that getting at the flesh of a mango isn’t easy. Most mangoes sold in Canada and the United States resemble large green and red eggs with a thick, bitter skin. Inside, tender yellow flesh surrounds (and firmly attaches itself to) a large, oblong pit.

So here’s my way. Use a vegetable peeler to remove the skin from the entire mango. Go a bit deeper than you normally would, as the skin is thick. Stand the mango on end and use a knife to cut the sides away from the pit.

This should leave you with two large chunks of flesh. Now use a paring knife to trim the flesh away from the ends of the mango pit.

It’s that easy. You’re left with large slabs of mango flesh that can be cubed, sliced or otherwise prepped as you like, and with little to no waste.

To make life even easier, consider investing in one of the new mango splitters. These great little gadgets resemble those round apple corer-slicers that you push down over the apple.

The mango version carefully cleaves the flesh from the pit. Follow my directions for peeling, then use the mango splitter instead of the knife. Wonderful invention.

Now that you have your mango flesh, use it to prepare these amazing pepper steak grinders. These pack an intense (but not overwhelming) bite that is mellowed by a simple relish made from mango and shallots.

And because these grinders call for ultra-thin, quick-cooking steaks, they can be prepped in just minutes.

Pepper steak grinders with mango relish and provolone

1 baguette (about 60 cm/24 inches long), cut into four sections

Dijon mustard

1 large mango (1/2 mango needed for this recipe)

1 large shallot

45 ml (3 tbsp) coarsely ground black pepper

30 ml (2 tbsp) salt

12 thinly sliced eye round steaks (sometimes called steak medallions)

Cooking spray

6 deli slices of provolone cheese, cut in half

Preheat grill or grill pan to High.

Cut each baguette section in half lengthwise. Slather one half of each section with mustard. Set aside.

Use a vegetable peeler to remove skin of mango, then use a paring knife to cut flesh away from pit. Use half of the mango for this recipe; reserve remaining mango for other use.

Combine mango and shallot in a food processor and pulse until finely diced. Spread mango relish over mustard, dividing it equally among baguette sections. Set aside.

In a shallow bowl, combine pepper and salt. Firmly press one side of each steak in salt and pepper to coat well. If you like, coat second sides as well. But be warned, this makes them quite potent.

Lightly coat grill or grill pan with cooking spray. Grill steaks for 2 to 3 minutes or until cooked through. Flip once after about 1 minute.

Lay half a cheese slice on each steak. Close grill lid or cover pan, turn off heat and let steaks sit for 1 minute or until the cheese melts.

To assemble grinders, set 3 steaks over mango mixture on each baguette section, then top with other half of the section.

Makes 4 servings.

— Associated Press