I’m in the mood to celebrate the beauty of a mango.
Or perhaps it’s because those same lovely people sent me a box of absolutely gorgeous mangoes.
I think the most likely though, is that I’m always in the mood to celebrate the beauty of a mango. I simply adore them. Inside and out.
Holding the mango in place on a cutting board, cut just off the center line, lengthwise. (The pit is flat, and is similar in shape to the mango.) Imagine the side surface of your knife almost brushing the side of the pit.
Repeat this process on the mango’s other side. You’ll have two halves, and a flat center portion of the mango that includes the pit.
To cut the mango into slices, use a paring knife to make lengthwise cuts into the mango flesh — touching the inside of the skin, but not cutting through it.
To dice the mango, use a paring knife to make lengthwise cuts into the mango flesh, — touching the inside of the skin, but not cutting through it. Then make the same size slices horizontally — again, not cutting through the skin.
Use a large metal spoon to gently scoop out the sliced or diced mango.
To get the mango flesh from around the pit, lay the center piece flat, and use a paring knife to cut the fruit off the pit, towards the edges.
Or, do what I do. Eat this part right off the pit!
There’s nothing quite like a perfect (and perfectly prepared) mango!
For tons of fantastic information about mangoes, please go visit my lovely new friends at the National Mango Board!
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