Mango fruit is seasonal from January through the end of summer. It's a pity they aren't available year-round, because they are so delicious and widely popular.

Mangoes are so versatile that they can be used in main dishes, such as Chicken Mango Stir Fry, smoothies and shakes, (see my Tropical Mango Yogurt Shake recipe at the end of this article,) grilled on the barbecue, added to green salads, and stirred into fruit salads and yogurts. Mango salsa is a sweet and spicy condiment that makes a tasty topping for fish.

The OXO Mango Splitter makes short work of getting the large pit out of the fruit. It’s a simple little tool that slices right down the fruit, taking out the core. I give this handy gadget a FUN rating of 15.

Use the splitter before peeling the fruit. Since the mango is so juicy, it will be too hard to handle after peeling. Once the mango has been split in two pieces, simply pull the peel off the fruit. If there is any flesh left on the pit, it can be sliced away with a sharp knife.

If you prefer to simply slice off the fruit with a knife, click here for the directions.

Now the fruit is ready to chop, slice, grill, and add to many delicious summertime dishes. Here’s a recipe I love.

Suzanne’s Tropical Mango Yogurt Shake

• 1 sliced, peeled mango
• ½ cup of fresh or canned pineapple (fresh is best)
• ½ cup of orange juice
• 8 ounces of plain or vanilla homemade yogurt
• 6 ice cubes

What is a FUN Rating System ?

Picture credit: Xenia at Morguefile

Suzanne Pitner loves to cook, knit, and teach. She has won several Editor’s Choice awards as a feature writer at Suite 101 and she maintains the TeacherWriter blog.