I have organic produce dumped on my doorstep once a week and I love it - always exceptionally high quality and really fun to cook with items I wouldn't normally buy. However, the last three weeks, they have included mangoes:
A) I keep waiting for them to ripen and then they seem to go straight from too green to rotten.
B) I have SERIOUS trouble getting the flesh off of these suckers, when they are useable, and I dont know what I'm doing wrong. I feel like I'm wasting a lot of tasty mango.
Mango lassi, anyone?