Manila Mango Scorpacciata

Famous for their sweet and distinctive flavor it is cultivated mainly in Mexico and also in Florida and some in Arizona. Manilas are a South East Asian type mango that is relatively thin and long and very sweet.  Now in season and they are ripe at their best. Breakfast fruit or dessert, this mango is just perfect.

The manila mangos gets very sweet after a couple of days when purchased still greenish. They are at their ripest best when they start to wrinkle a little like the one at end.

The best way to get the most out of this delectable fruit is to slice it on both sides as close as possible to the single seed in the middle. You can then scoop the flesh easily with a spoon. 

You can also have fun cutting it in cubes if you wish.

With this you can make a refreshing mango smoothie on a warm day. For 2 servings you will need at least 2 cups of cubed really ripe manila mangoes and blend with 2 1/2 cups of cold milk and 4 ice cubes or more. Add sugar to taste if your smoothie is no sweet enough. Top your glass with mango cubes for extra bite.

Here is a popular Thai dessert you can make with the mango. It's called Mango Sticky Rice. One cup of  sweet rice is boiled really soft then mixed with coconut cream and topped with a really ripe mango and extra cream is poured for garnish. The coconut cream is made by boiling 2 cups of thick coconut milk and 4 tablespoons or more of sugar until thick. Mix 3/4 of the cream to the soft rice and set aside. The remaining 1/4 is for garnishing. Every Thai restaurant have a different style of serving it.You can serve this dessert in any way you like too. I choose to put them all together like a cake this way.

Enjoy!