Mella,
You were asking if lemon would work on the mango. Sure. But I prefer lime on fruit. Calamasi (sp?) limes are my favorite. I almost always have a bowl of them on the counter to squeeze into drinks & over papayas/mangoes. I really think it makes the sweet flavor pop. And a little chili and salt on top is good too, but I really just love them on their own most of the time.
There are a couple of really good Mango cookbooks out there if you have an abundance and want to use them in different ways. Check out the Little Mango and Papaya Book, Mangoes, Mangoes, Mangoes Recipes and Art from Hawaii, The Mongo Mango Book and our Island's own, Sonia Martinez's Tropical Taste (self published, but available @ Amazon).
I like dehydrating slices of them too. If you do that, you can slip them into a bath of a little citric acid and water or fruit fresh so that they remain brightly colored.
Mango Mousse is lovely and you can also make the most wonderful popsicles by putting the fruit from 3 or more mangoes an a bit of ginger simple syrup in a food processor, then poured into molds.
Of course there is always Mango Chutney which can be made in a variety of ways, sweet, hot or savory. You can make the kind that keeps in the refrigerator, or can it.
You can take a cup of chopped mango, a tablespoon of lime juice, 3 tablespoons of brown sugar and sauté for 2 minutes, then add 1/4 cup of brandy, stir over heat briefly then FLAMBE at table-side and pour over ice cream, crepes or angel food cake.
Note: You can generally find cases of mangoes at Hispanic and Indian grocery stores for less than $10 on the mainland (lucky you). Here... no such thing as Hispanic or Indian groceries of course.
Aloha au i Hawai`i,
devany
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