Mexican-Style Mango on a Stick
Serves: 4 | 10 Minute Prep Time | 30 Minutes to Cook
While prepping for a recent post on making a variety of guacamoles for a guacamole bar, including a pineapple mango guac, I thought about another favorite mango recipe “mango on a stick.” It was a childhood treat, especially during trips across the border into Mexico, where it’s served with a sprinkle of lime, salt, and chili powder.
Sweet and refreshing, mangoes are rich in vitamins A and C, beta-carotene, copper, potassium, and fiber. And, when served on a stick, mangoes become fun to eat and kids of all ages (ahem) will want to bite into one, so these are also great for an outdoor party.
This isn’t really cooking – it’s peeling and assembling, but still, the end result look is cool – especially when you carve in some mango “petals” – and tastes even better. Skip the optional spices with the younger set and be careful, ensuring they sit under a watchful eye while enjoying their treats on wooden sticks. For toddlers, take it a couple of steps further and consider using the stick trick to make the slicing and dicing easier.
- Cut off the ends of the mangoes.
- Place cut side down on a cutting board and insert the chopstick into or close to the pit.
- Using a paring knife, carefully peel each mango.
- To make the “petals,” begin at the bottom, making slices at a downward angle, towards the pit. Make about 4 slices and repeat twice for a total of 3 rows of petals. Repeat with each mango.
- For authentic Mexican street flavor, add a sprinkle of lime (making sure to get juice between the petals), along with a touch of chili powder and a little salt.