You probably grew up with cottage cheese and canned peaches on the southern lunch menu. It is a favorite, but now it is time to upgrade. The many nutrients in fresh mangos will bump up this lunch staple a few notches. Once you try it, you won't go back.
Ingredients
Small curd cottage cheese
1 fresh mango
Southern Cooking Instructions
To cut the mango, there is a slight trick handling it.
Think of the fruit as having three sections: two flesh side sections and one center pit section.
The pit is large and somewhat flattened in shape. It is not round.
Stand the mango up with the large end on your cutting board.
You are trying to follow the edge of the large flattened pit that is in the center.
Position your knife so you are parallel to one of the flat sides of the pit.
Place your knife at the top of the fruit and gently move down the length of it with a sawing motion.
This will be similar to filleting a fish.
Continue down the side to release your first section of flesh.
Place the knife at the top on the other side and do the same motion.
You should now have your two fruit sections and the pit section. Toss the pit section.
Pick up one section and run your knife all around the edge near the skin without piercing it.
Next run your knife across the flesh and again lengthwise to create cubes, also being careful not to pierce the skin.
Now take the section and turn it " inside out " to release the cubes, use your knife for any stubborn chunks.
Repeat with the other section.
Place your cottage cheese on a plate.
Top with the mango cubes.