Every week, I post a picture of the food that has gone bad over the last seven days. Why do I do this? Because in March of 2008, I finally got fed up with the amount of food I was wasting, and I thought that showing my waste to other people would motivate me to use up my food instead of wasting it. Because this often embarrassing practice was so helpful for me, I invited other bloggers to join me in posting their food waste photos, and Food Waste Friday was born.
(We’ll get to the mango question in a minute.)
How did I do this week?
Welp, I poked through my veggie drawer yesterday and found a partial pepper and cucumber that I had foolishly thrown in there, inside of a plastic bag.
Of course, I totally forgot about these two items, and they were completely squishy and moldy. Drat.
However! I want to tell you that in the last two weeks, I’ve accidentally made too much fish twice.
And both times, I ate the leftover fish, which is a great feat for me.
I’ve discovered that I can handle cold leftover fish far better than reheated leftover fish, so I’ve just been eating it straight out of the fridge, and I find it to be far more tolerable that way.
In other happy news, I threw a not-very-juicy clementine and some slightly squishy grapes into the freezer for future smoothie usage.
Oh, and I discovered yesterday that I have yet another mango that appears to have gone straight from underripe to wrinkly, yet still unripe. It makes me so crabby when mangoes do this, and I have no idea how to pick one that will become juicy and delicious.
I’d quit buying them altogether, but occasionally I get one that ripens perfectly and then it is so heavenly, I want to buy more and more.
I won’t throw this one out…I’ll cut it up and freeze it for smoothies.
If you guys have any great mango tips for me, I’m all ears!
vivian
Thursday 1st of April 2021
Yes, buy frozen mango chunks. You get more fruit from it than a whole one. And it won't go bad. :)
Randi
Monday 23rd of June 2014
I swear by paper bags when it comes to mangoes. Brown or white paper and pop your underripe mango in there, close it up. Check them daily, and turn them over when you check them (to avoid super soft spots). I like to put them in bags in pairs, and cannot testify to the helpfulness of a banana here.
kate
Thursday 1st of May 2014
I found a mango and tomato salad at an Asian restaurant. Very simple. Cut mangos bite sized and toss with halved cherry or grape tomatoes with a little salt and pepper. Put in fridge for about 30 minutes (or all day) and serve.
Marie
Saturday 3rd of May 2014
Mangoes which haven't fully matured when picked tend to be sour . If you purchase them still unripe, even when you hide them inside a sack of rice which is the best way to hasten the ripening process, they will still taste s0ur. So it is best to just buy them almost ripe and let them ripen in room temp, no need to put them in the fridge. You only refrigerate them once you have sliced them and would like to serve them cold but then again, they don't last long since when they are very sweet, you won't stop eating until the last bit of flesh is consumed. Mangoes are so yummy but be careful to eat only a few because they can cause prickly heat rash. The ripe mangoes can be sliced and stored in the fridge for further use.
lilia
Monday 28th of April 2014
I find that the green variety (like the one pictured) tend to do that more often. I wonder if it is because of where they grow/how they are transported or because of the mango type itself. I have better luck with yellow mangos. The costco near me has them and they are often very good but ripen too quickly so you need to eat them quick. Also I have great luck at Indian groceries and some Asian markets.
Maria Ehlers
Sunday 27th of April 2014
Don't judge the ripeness by color! Judge mangoes the same way you do an avocado--a gentle squeeze should yield slightly.