Mangos were on sale and how could I resist a whole case for less than $10?
My mango slicing technique stinks, but by the third fruit I was doing an adequate job of slicing the mango off the pit with skin still attached, criss-cross slicing the flesh attached to the skin, popping the skin inside out and deftly lobbing off nice chunks of fruit. I confess, I am still not very ‘deft’ but the resulting dish was delicious.
A simple recipe courtesy of Mark Bittman: a can of rinsed black beans, a deftly sliced mango or two, scallions, mint, salt, pepper and a squeeze of lime juice. (Thank you, Kitchen Express.) I also made a lassi/smoothie with mango and mint with a batch of yoghurt that never quite turned solid enough (though it worked well for salad dressing) blended together with ice. Lovely.
I also snipped at the herb pots with my scissors and made this beverage with my clippings – a concoction of lemon verbena and lemon balm and mint, a good squeeze from the rest of that lime and a dollop of honey blended up with some ice.
A lazy and spectacular summer day, savored here with the Sunday paper …
Bliss in paradise.