One of the wonderful things about living in a more tropical climate is the amazing exotic fruits you can get for a pittance. Well...the comparison astounds me. In Melbourne you can get a single mango for $3.00 AU whereas here in Brisbane we recently bought two mangoes for 0.99c--it just blows the mind! (okay I admit that was a total find, even up here) So I go a little crazy when they come into season.
Mangoes can be messy to use though, and I have seen many a good mango go to waste due to not knowing the best way to take the fruit from the peel and seed. If mangoes are expensive where you are, you want to make sure you get the most you can out of your mango.
The best method is to find the direction of the seed and cut down the flat side, sheer with the seed. You can make a few slices in the flesh down to the peel and then a few more in the opposite direction so you have a diced effect. This way, you can "pop" the fruit towards you. You can also use a knife to scrape along the peel to cut the squares off. Alternately, you can cut the peel off before slashing the flesh and get mango cheeks, as they call them. I like to freeze these mango pieces, all ready for use in smoothies and desserts.
This recipe was actually made by accident--as lots of great inventions are. It was initially meant to be a smoothy and it would have been if I had thinned it out with more liquid. But on tasting it, I decided to keep it as is. Too delicious to change!! It has the thickness of custard, and is ever so refreshing! I can also imagine this dolloped onto a baked cheesecake in summer....mmmmh!
1/2 cup vanilla yoghurt
1 cup milk
1-2 mangoes, peeled, seeded and diced
1/2 cup ice cubes
Combine all ingredients in a food processor and add milk until desired thickness is achieved. Serve immediately. Serves 2.