Mangoes make great additions to desserts, ice cream, chutneys and are equally delicious on their own as the sweet, juicy flesh is wonderfully refreshing during the summer months when they are in season.
A mango has a large oval stone (or seed) in the centre of the fruit, making it tricky to prepare, but once you have learned how to work around the stone the rest is simple. Ensure that the knife you are using is sharp so that it glides easily through the skin of the mango.
Method
1
Stand the mango on a chopping board with the point downwards and the stem end facing upwards
2
Use your knife to cut all the way through the flesh, about 1cm (or half a finger-width) away from the centre of the fruit to give you one ‘cheek’
3
Repeat on the other side of the mango
4
Trim the sides of the centre section on the diagonal, following the lines of the stone, to remove as much flesh as possible
5
Cut each cheek in half, then into quarters to make it easier to remove the skin
6
Insert the knife into the flesh just above the skin, holding the flat of the knife down parallel to the chopping board. Gently follow the line of the skin to remove it
7
Slice the flesh into thin wedges, or dice for smaller pieces
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