Will a mango ripen once cut

Jen

No, but you can make a good sambal out of it. In fact, sambals are often made from fruit which is slightly underripe. This recipe is from Big Flavors of the Hot Sun, and is an excellent accompaniment to grilled fish, poultry, or pork. It's also good anywhere you'd use salsa or chutney. Since you only cut up one mango and this recipe calls for two, I guess you can cut the recipe in half -- or just chop up another mango, because this stuff is good!

Mango-Chile Sambal (adapted from Big Flavors of the Hot Sun)

2 tablespoons sesame oil 1 red onion, diced small 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon lemongrbutt, tough upper leaves and outer stalk removed and reserved for another purpose, inner portion of bulb (bottom 1-3 of stalk) very finely minced 2 tablespoons minced fresh hot red or green chile of your choice 2 mostly-ripe mangoes, peeled, pitted, and diced small 1-4 cup white vinegar 1-4 cup molbuttes 2 tablespoons fish sauce (optional, but I always use it) pinch ground nutmeg salt and black pepper to taste

1. In a large saute pan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it is more or less translucent, about 5 minutes.

2. Add the garlic, ginger, lemongrbutt, and chile and cook, stirring occasionally, for one additional minute. Add the mangoes, vinegar, molbuttes, and fish sauce and cook, stirring constantly, for 3 minutes. Add the nutmeg, mix well, and season with salt and pepper.

Serve hot or cold. This sambal will keep, covered and refrigerated, for 5 to 7 days.

Notes: The amount of time you will have to cook the sambal after adding the mangoes will depend on how ripe they are. The time given is for mangoes which are not quite as soft as they could get. If your mangoes are more underripe, cook them a little longer. Super-soft mangoes will not work well in this recipe.

Bob