I don't love dealing with mangoes, it seems like there should be more fruit than you get after taking out the giant pit in the center - seems it's mostly pit. But I learned this little trick years ago that makes dicing your mango easier. Lay the unpeeled mango on a cutting board so one narrow side is down, then slice the flat side of the mango away from the pit. Repeat with the other flat side. You'll end up with 2 slices of mango, and 1 large pit that appears to have more fruit on it but really doesn't. Sometimes I trim the narrow edges to pick away a little more flesh but it's really all about the 2 main slices.
Now to dice the mango - score the flesh with a paring knife into a grid pattern, don't cut thru the peel. Using your fingers, invert the peel and the flesh pushes up in squares that you can then cut off resulting in small cubes of mango. If you want slices you can do the same technique but make parallel cuts instead of the grid.
one delicious way to enjoy mango is in a black bean and corn salsa/salad/side dish...
8.9.21: texas caviar
8.9.20: 🔥 week 32
8.9.19: paper straw easels
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8.9.17: zucchini muffins
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