Now that you're ready to jump on the mango band wagon, as promised, here is a guide for cutting a mango, salad style. Don't mind Toddler in the background. She's just washing dishes. No big.
I've got a ripe Champagne mango here. Make sure you wash your mango before you begin. Stand up mango and hold firmly. Start at the top and gently pierce through the skin of the mango and make an incision down one side and repeat until you have four incisions dividing your mango equally. I like to use a small knife for this part.
Now grab one of the sides and slowly and gently pull down to reveal the delicious juicy flesh. Repeat with all four sides.
Now stand your mango again and hold it firmly. Feel the mango bone with your fingers then run your knife as close to the bone as possible so you can get the most amount of flesh. Repeat with the other thick side. This is where it gets messy but it's ok because in the end you can just lick your fingers. Also, not real clear what Toddler is doing here.
Now turn mango sideways and do the same with the skinny sides. Cut off any remaining flesh.
For as long as I can remember, I've put produce stickers on my arm while cooking. Not sure why.
Cut the long way, then the short way into a rough chop...
Ta-dah! Salad ready mango. Now go put into something like this:
Also pictured: spinach, cucumber, tomato. Serve with left-over dressing from last mango recipe.
Go forth and experiment with this amazing fruit.
Oh, and a special shout-out to Toddler for doing the dishes. This blog would not be possible without all the love, support and free time you supply me with. Thank you.