All of a sudden I’m seeing lots of cheap ripe mangoes out there. But they’re no use unless you know how to cut them. If you try to attack them with your vegetable peeler you’ll end up with a slippery slimy mess, and probably a skinned knuckle.
But if you slice off the two sides of the mango, along either side of the pit, and then score the flesh with a sharp knife, cutting down to, but not through, the peel, you can then flip the whole thing inside out and voila, you have perfectly cut little squares.
Just scrape off the fruit and you’re halfway there to an easy salsa. Recipe here.
Have a great Sunday!