Fresh Mango Recipe

Select and rinse

Choose 2 ripe mangoes that yield slightly to gentle pressure and have a fragrant aroma. Rinse them under cool running water and pat dry with a clean towel.

Peel or score

Stand a mango on its stem end. Using a sharp knife, cut about 1/4 inch (6 mm) from the center on one side to avoid the flat seed. Repeat on the other side to produce two large cheeks. If you prefer slices without peeling, score the flesh of each cheek in a crosshatch pattern down to but not through the skin, then invert the skin and slice off cubes. If you want whole slices, peel the mango with a vegetable peeler and then slice the cheeks and remaining flesh away from the seed.

Remove remaining flesh

Carefully trim any flesh left around the large flat seed using a small knife, then slice this flesh into bite-sized pieces or thin strips to match the rest.

Dress the mango

Place the mango pieces in a bowl. Drizzle 1 tablespoon fresh lime juice over the mango. If you prefer a touch of sweetness, add 1 teaspoon honey or agave. Sprinkle a generous pinch (about 1/4 tsp) of sea salt to enhance the mango's flavor. Gently toss to combine, taking care not to mash the pieces.

Chill and serve

Let the dressed mango chill in the refrigerator for 10–15 minutes to allow flavors to meld (optional). Transfer to a serving bowl or individual plates. Garnish with fresh mint leaves if using. Serve immediately as a snack, side, or simple dessert.