• 1 cup
  • 5 minutes preparation

Since mangoes are sometimes rather stringy, they require the following special preparation. If peaches are more readily available, peel and pit them, then blend.

  • 1 large ripe mango or 2 large peaches
  • 1/4 cup water

Peel mango with a knife or by pulling off the skin. Minimize stringiness by cutting crosswise every 1/4 inch through to the pit. Cut off the tender outer flesh with a knife. Squeeze the juice and pulp from the stringy inner flesh by squeezing the seed through your hand.

Chop until smooth or put into a blender or food processor with water and blend. Serve right away.

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