On 5/6/2013 1:27 PM, Kalmia wrote:
> I kept one for at least 5 days - and still it was a bear to clean. I did discover some useful cleaning techniques on youtube. But the ripeness has to be a factor too, no? I'm trying to add these little powerhouses to my diet, but it ain't easy, man.
>

I keep mangos on the windowsill in a perforated metal basket. They are
ripe when they have a lot of give when you press them.

There are You Tube videos on how to cut one up, but I stand it on the
thin side, and slice it about halfway from midsection on both sides.
these are the mango "cheeks"

Holding a cheek in the palm of my left hand, I use a pairing knife to
cut vertical and horizontal cuts into the cheek then turn it inside out
and cut the cubes off.

I don't get too close to the giant seed as that flesh is sometimes pithy.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.