Wilmer Valderrama Is Getting Flirty For Valentine's Day; Actor Undresses Mango In Tutorial

Did you know that while mangos are the world’s most popular fruit, a recent survey finds that nearly half of American’s not only don’t know how to cut a fresh, whole mango but they actually consider mangos the toughest fruit to cut?

To show America how easy and fun fresh mangos can be, the National Mango Board (NMB) and Venezuelan actor, Wilmer Valderrama, are inviting America to undress a mango this Valentine’s Day.

In addition to a sumptuous tropical flavor, according to the NMB, mangoes deliver a host of nutrients and make healthy eating a delightful sensory experience. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories).

That’s where mangos come in! The versatile mango is available year round and adds delicious flavor to a balanced diet. The following statements have been reviewed and approved by USDA following FDA guidelines for nutrition statements.

Wilmer is helping with a step-by-step tutorial the easiest way to cut a mango. Just to keep in mind, a mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy. Always use a clean knife and cutting board to cut a mango. Sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, especially if you've handled any type of meat or seafood, and always wash the mango before cutting.

How To Cut A Mango With By Wilmer Valderrama

• On a cutting board, position the mango so the stem is on top
• Cut vertically 1/4 inch away from the midline of the mango. Make the same cut on the other side.
• Cut the flesh in a grid like pattern without going through the skin
• Use a large spoon to detach the flesh from the skin and scoop out the cubes

Now that you know how to properly cut your mango, why don't you try the recipes below?

CHOCOLATE DIPPED MANGO POPS

INGREDIENTS

2 mangoes (about 2 pounds), peeled, pitted and cut into large spears, about 10 per mango

20 6-inch skewers

1 4-ounce semi-sweet chocolate bar

1 4-ounce white chocolate bar

1/2 cup red, white and blue sprinkles

INSTRUCTIONS

Insert skewers into bottom of mango pieces, place on parchment-lined baking sheet and place in freezer to chill, 30 minutes or up to overnight. Break chocolate bars into small pieces. Place semi-sweet chocolate in small bowl and melt in microwave, about 3 minutes, stopping to stir chocolate every 30 seconds. In separate bowl, repeat with white chocolate. Remove mango from freezer and dip halfway into warm chocolate, allowing excess to drip off of mango. Roll in sprinkles and return to baking sheet to allow chocolate to cool. Store in refrigerator until ready to serve.

TROPICAL MANGO GUACAMOLE (SML)

INGREDIENTS

1 each ripe mango, diced into 1/4-inch cubes 1/4 cup of jicama, diced into 1/4-inch cubes1/4 cup red onion, finely chopped 1/4 cup of garlic, finely chopped 2 tablespoons fresh lemon juice 1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 each ripe avocados, peeled
2 tablespoons cilantro, chopped

Optional:
1 tablespoon red pomegranate seeds (optional for garnish)

INSTRUCTIONS

In a medium size bowl, mix the mango, jicama, onion, garlic, lemon juice, salt and black pepper. Set aside. In another bowl, add the peeled avocado and mash until soft. Add the mango mixture to the avocado and mix. Top with cilantro and pomegranate seeds (if using), and serve with tortilla chips.

AT THE GATES COCKTAIL

INGREDIENTS

MANGO SYRUP½ cup water½ cup granulated sugar2 tablespoons Dolin dry vermouth
2 very ripe mangos, peeled, pitted and chopped
COCKTAIL
1 sprig fresh cilantro
2 sprigs fresh mint, divided
2 ounces blanco (silver) tequila
crushed ice

INSTRUCTIONS

Mango syrup: In a small saucepan set over medium-high heat, add the water and sugar and stir occasionally until dissolved. Pour the water-sugar mixture into a blender jar, add the vermouth and chopped mangos, and purée until smooth. Strain through a chinois, then pour the mango syrup into a bottle.

Cocktail: In a Collins glass, use a muddler to crush the cilantro and 1 sprig of the mint until they are roughly mashed and fragrant. Add the tequila, 1 ounce of mango syrup and crushed ice and stir to combine. Garnish with the remaining mint sprig.

MANGONADA

INGREDIENTS

6 cups very ripe mangos, medium diced1 cup water*
2 tbsp. Agave nectar
5 cups ice cubes
2 lime, halved
8 tbsp. chamoy sauce (Chilerito brand is recommended)
4 teaspoons Tajin seasoning, original
8 Tamarindo rolls/straws optional, but highly recommended (the brand Bazukazo Tarugos recommended)

INSTRUCTIONS

Wash, peel and clean mango flesh off of seed and dice medium. Reserve 1 cup of diced mango for garnish the place the remaining dice onto a wax or parchment paper lined cookie tray and partially freeze the mango for about 1-1½ hours. Blend water and agave together.

Make in batches by placing icy mango dice, water-agave nectar blend and fresh squeezed lime juice, and then ice into a blender. Blend until smooth and slushy.

Add 3/4 tablespoons (reserve the other ¼ to garnish top) of chamoy and 3/4 teaspoon of Tajin to each glass. Swirl the chamoy up the side of each glass then sprinkle in the Tajin.

Pour the icy and slushy mango mixture into each glass and top with the remaining fresh diced mango, more chamoy, and a sprinkle of tajin seasoning.

Serve immediately with Tamarindo rolls/straws.