How to Dice a Mango
The Blue Moon Café
in the Raleigh-Durham area had the best Mango Chicken. I fell in love
with their tender chicken served with rice and beans and generously
topped with a mango salsa.
That was years ago
and since then, we’ve experimented with mangos; they are wonderful
to cook with. Diced mango will brighten up chicken and fish dishes adding
a sweet, luscious flavor and a bright splash of color.
But mangos can be
a challenge to dice. Here’s how:
1. Mangos have
large, fibrous pits that cling to the flesh. The pits are flat and
oval shaped. Take a sharp knife and cut the mango parallel to the
pit leaving a center slice around the pit.
2. From the flesh
side and being careful not to cut through the skin, cut the flesh
in a square, diced pattern down to the skin.
3. Press the
skin upwards. The diced flesh will cling to the skin. Using your sharp
knife, slice the mango pieces from the skin.
4. Peel the skin
from the remaining slice with the pit imbedded. Trim the soft flesh
from the fibrous material surrounding the pit.