You probably know someone who puts ketchup or shoyu (or some other given condiment) on just about everything they put in their mouth. Well, my mom is like that with mayonnaise. Well OK, not “just about everything”, but a few things that might make you scratch your head and think, “huh?” Yet somehow if you try some of her “mayo-concoctions”, chances are you’re gonna’ be enlightened, thinking “Hey, this is fantastic!” One of those is her canned salmon on hot rice, topped with mayonnaise and black “goma” sesame seeds. I tell ya’, it’s so delicious!
And another is the dish above, which is simply chilled (make sure it’s cold) ripe mango, peeled and sliced into bite-size servings and topped with mayonnaise. Of course the brand of mayonnaise has to be Best Foods (a.k.a. Hellmann’s).
I know what you’re thinking. “Sheez, that’s a totally innocent and healthy mango, and you’re sending it to hell!”. That’s what I thought until I tried it. And you know what? It’s a winner! While I wouldn’t make this a habit, it is an interesting twist.
What I think makes it work is the acidic component in mayonnaise, along with the “fattiness” of it, which compliments by contrast to the sweet, lean and exotic flavor of the mango.
Actually, I squeezed a little too much mayo’ on the dish shown above, which I simply just scooted some off to the side when eating it. You just sort of give a light coat of mayo’ to each slice and whack ’em. Winnahz.
Give it a try. Since we’re at the peak of mango season, you should have more than enough opportunity to sample this yourself.
At least it’s another idea when you have so many mangoes and not enough ideas to make use of them all. Also, in case you missed it, I recently posted my very own Mango Bruschetta recipe here….