Consider the Mango

mangoConsider the Mango, so few come to us ripe, that when they do, well, lets just say there are a lot of them around here now days.

First of all there is “ripe” then there is “perfect”.

Those that have the slightest “give” when gently held and softly squeezed, a small shudder of anticipation, a welling of succulent juices under just firm skin.

We buy them by the case after case when they show like this and we feast like vampires.

Mangos never remain this way long, perhaps it’s their season or a warehouse has become awash with the rows and rows of aromatic fruit, a perfume so heady that the dock men swoon, having to sit and gather themselves, heavy work boots, rolled up sleeves, idle among the bananas and pineapple, carried away by the siren song of the tropics.

We pare the ends away so as to peel on steady surface with knives, slicing away the outside, savoring the morsels that cling to the skin as you would scrape petals of an artichoke, succulent side down upon the tongue, sliding against the tooth, leaving a trail of sweetness over the lips.

Once free from the constraint of peel, the shimmering fruit, golden, luscious, falls in large halves away from the sides with ease, a sigh, two or four full glimmering bites, all consuming with that tart sweetness, a firm yet yielding texture, leaving only the desire for more.

No fancy, inside out, clinging to the skin, neat small squares to be picked at for us, but large portions of moist fruit to be taken with the fingers and greedily devoured, the smaller bits trimmed away to a plate for a moment later, the center to be suckled until nothing remains and we lie finally sated, tasting the remnants from our fingertips.

 

SPECIAL MENU ITEMS FOR THE WEEK

Available only as individual plated entrees.
Includes choice of soup or salad with bread and dessert.

 

Succulent Roast pork with Apple & Cranberry                      13.50

A bit of brown sauce and mashed potatoes.

Grilled Mahi Mahi with a fresh a mango salsa                       13.50

We dip this in sweet lemon brine, sear it in a pan and finish it with a tropical salsa.

Broiled fillet of salmon with ginger and soy.                          13.50

An oriental marinade, sparkling with ginger, broiled and served on a bed of thinly sliced vegetables tossed with a coconut curry.

Grilled Flat Iron Steak                                                                   13.50

Something good and beefy, with mushrooms and a rosemary brown sauce.

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One Response to Consider the Mango

  1. Becky February 8, 2016 at 8:18 pm #

    This is the peferct post for me to find at this time

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