Mango Recipe

Prepare the mango

Wash the mangoes. Stand a mango upright and slice off the two large cheeks along the pit. Score the flesh of each cheek in a crosshatch pattern without cutting through the skin, then scoop the cubes out with a spoon. Trim any remaining flesh from the pit and dice. Measure 2 cups of diced mango and place in a medium mixing bowl.

Add 2 teaspoons granulated sugar and 1 tablespoon fresh lime juice to the bowl with the diced mango. Gently toss to combine so the sugar dissolves and the lime juice evenly coats the mango. Let sit for 5 minutes to macerate — this brightens flavor and draws out juices.

Stir in a pinch of sea salt and, if using, 1 teaspoon finely chopped fresh mint. The salt enhances sweetness and the mint adds a fresh herbal note. Taste and adjust: add up to 1 more teaspoon sugar if mangoes are not sweet enough, or a little more lime juice if they need brightness.

For a simple parfait: spoon half the yogurt into two serving glasses, divide half the mango mixture over each, sprinkle with 1 tablespoon crushed graham crackers or toasted coconut, then repeat layers. Alternatively, serve the macerated mango chilled in a bowl alongside yogurt or over ice cream.

Serve immediately or chill for up to 2 hours. If chilling longer, cover to prevent the mango absorbing other fridge odors.