Description

Storage: Ripen mangoes at room temperature, then refrigerate for a few days.

Preparation and cooking:  Holding the mango lengthways, slice slightly off centre down one side then slightly off centre again on the other side, so that you leave a central piece which contains the seed.  With each half, cut a line down the centre (but not right through the skin).  Continue cutting lines down either side of the centre line, then turn the mango around and repeat so that you end up with a grid-shaped pattern.  Once you have finished, you can pick the mango up and push the skin up to invert the mango – you can then remove the cubes easily.  Alternatively, you can just slice the mango if preferred.  Fantastic in fruit salads, purees etc…