I mentioned in my avocado post that I wished someone would have told me how to mango much earlier in life. If you’re in the same boat, please keep on reading.
The first tip I learned was to locate the dimple. This tells you where the pit lays inside, in relation to the rest of the fruit.
After you locate the pit, make two parallel cuts on either side, removing the “cheeks” to which they’re so fondly referred.
This is where it starts to get frustrating… because you just spent $2 on a mango and all you get are two little cheeks of meat! It’s true. Which is why I try to enjoy them when they’re in season.
Take a cheek in your hand and make four slices down the length of the inside, not cutting through the skin. Turn it 90° and repeat.
Flip the cheek inside out and enjoy some cubes of yum.
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