Sweet tropical mango chunks that bring juicy brightness and vibrant color, perfect with spicy bases.←Back to Taco Finish Recipes
0.5 cup ripe mango
Peel the mango and cut the flesh away from the pit.
Dice the mango into small 1/4-inch cubes.
Sprinkle the fresh mango over tacos just before serving.
Chef's Notes
Use a ripe but firm mango; too soft and it turns to mush, too hard and it's flavorless. The 'hedgehog' cutting method works best: slice cheeks off the pit, score in a grid pattern without cutting through the skin, then invert and slice off the cubes. Ataulfo (honey) mangos are creamier and less fibrous than Tommy Atkins (the common supermarket variety). Fresh mango's sweetness balances heat beautifully, making it ideal with spicy bases. Beyond tacos, add it to salsas, grain bowls, smoothies, or eat it standing over the sink like nature intended. Frozen mango chunks work in a pinch but lack the texture of fresh. The Taco Scrolls declare mango 'the fruit that thinks it's a vegetable,' equally at home in savory applications as sweet ones. This flexibility is admirable.
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