Southern Living Magazine, you done me wrong. Mango Lemon Buttermilk Icebox pie tastes like FISH.
- Thread starter marilynfl
- Start date
It was the mango--those "generics", the really pretty yellow, green, red ones. . .
They can be really nasty, The problem is, I have had decent ones, but then I can never get them decent two times in a row. They are stringy and turpentiny in flavor to me and are the first mangos (and almost the last) I ever tasted.
I, like you, like the gold "Alphonso" (big and shaped like the mangos above) or the yellow "Champagne" (or so they are called out here--smaller and shaped more like a kidney bean swimming pool, more narrow at the stem end).
Right now, or very soon, we start getting a mango, almost always a big, green mango, called "Kent" , and it is delicious. I like to purchase them pretty firm, let them get just a little soft so the sweet is balanced by some tart and peel 'em and eat 'em right off the seed. I have made jam from these with great success, using a recipe for peach jam. Local ethnic markets, Chinese, Indian, Middle-eastern, sell them by the case, and they are really good--the best for mangoes and sticky rice!
They can be really nasty, The problem is, I have had decent ones, but then I can never get them decent two times in a row. They are stringy and turpentiny in flavor to me and are the first mangos (and almost the last) I ever tasted.
I, like you, like the gold "Alphonso" (big and shaped like the mangos above) or the yellow "Champagne" (or so they are called out here--smaller and shaped more like a kidney bean swimming pool, more narrow at the stem end).
Right now, or very soon, we start getting a mango, almost always a big, green mango, called "Kent" , and it is delicious. I like to purchase them pretty firm, let them get just a little soft so the sweet is balanced by some tart and peel 'em and eat 'em right off the seed. I have made jam from these with great success, using a recipe for peach jam. Local ethnic markets, Chinese, Indian, Middle-eastern, sell them by the case, and they are really good--the best for mangoes and sticky rice!
mistral, thank you! That's the same conclusion I came up with since I've
used every other ingredient in the dish before. What a waste of an afternoon...making the crust, pureeing and straining the mango (seriously, it was so fibrous that it tasted like I was eating a sisal rug), freezing the crust, chilling the finished pie, wasting the fresh peach and blueberry topping and all that whipped cream.
used every other ingredient in the dish before. What a waste of an afternoon...making the crust, pureeing and straining the mango (seriously, it was so fibrous that it tasted like I was eating a sisal rug), freezing the crust, chilling the finished pie, wasting the fresh peach and blueberry topping and all that whipped cream.
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