I have somewhat abandoned my self-imposed 11 pm computer curfew... in case you haven't noticed. Even if I were still following it, this post would warrant being the exception.
That being said, I think it's important to write about mangoes. Sadly, I only was only introduced to mangoes a couple of years ago, so I missed over a fifth of a century of mango-enjoyment.
Mangoes taste like awesome. Mangoes are the perfect combination of juiciness, stringiness, yellowish/orangish color, flavor, density, smell, texture, weight, and size. When I see one on in the grocery store, it is very exciting. My only qualm with the mango is the size of the seed in the middle. It is SO big... too big, if you ask me. If it were up to me, no fruits would have seeds... or they would disappear once the fruit ripens since seeds are key to reproduction. I am going to invent a new breed of fruit. I can called it "De-seed Fruit." I like it, but it might sound too much like "Diseased Fruit."
Back to mangoes...
You are wondering how I prepare one the best way so it tastes so great? Well, I take my time in my preparations. I am meticulous in getting my mango ready for consumption. Why? For two reasons: 1. So it's perfect when I'm ready to eat it and 2. The longer anything takes to prepare, the more you'll enjoy it when consumed - delayed satisfaction.
Here's a picture of a mango:
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Dude - I agree, I am down with the mango. The seed is a drag and I also find it a bit too "perfume-y" - but I can put up with that. It is loaded with vitamin C and doped up with anti-oxidants. The mango also rocks when crushed and blended with other fruits in a juice.