Roasted Chicken, Roasted Corn, Roasted Mangos?

Roasting a mango intensifies its sweetness and deepens its total flavor. Mangos are packed with vitamin C and are very good for you. Mangos are easy to roast. Choose mangos that are a bit firm, a bit soft, but not mushy. They should feel like a nectarine that is ready to eat.  Wash mangos and remove stem.  Wrap each mango in its own piece of aluminum foil.  Place on baking sheet and roast one hour at 425 degrees.  Prepare for the wonderful aroma filling your kitchen!  Remove from oven and slightly open the foil. Allow mango to cool about 30 minutes.  Over a bowl as lots of juice may escape the mango and you do not want to waste a drop, peel the mango using a sharp paring knife.  Scrap flesh with knife blade to remove. A thin, woody, oval center will remain once all the flesh has been scraped.  If you hit a spot with your knife that seems hard or woody work around it as you don’t want this in your scraped mango. The mango is ready to add to recipes, drizzle on french toast, or stir into oatmeal or applesauce. Whipped cream on chocolate cake is even better when a bit of roasted mango is folded into the topping.