Mango Recipe

Wash and score

Rinse each mango under cool running water and pat dry. Stand a mango upright on the stem end. Using a sharp knife, cut down about 1/4 inch off the center on one side to avoid the large flat seed; repeat on the other side so you have two large 'cheeks' and the middle section with the seed.

Dice the cheeks

Take a mango cheek and hold it skin-side down. Score the flesh in a grid pattern without cutting through the skin (make 1/2-inch squares). Push the skin side up from underneath to invert the cheek so the cubes pop out, then slice the cubes off the skin with the knife. Repeat with the second cheek.

Remove remaining flesh

Carefully trim any remaining mango flesh from the seed with a small knife and dice it. Collect all mango pieces in a bowl.

In a small bowl, whisk together the fresh lime juice, honey (or maple syrup), and a pinch of salt until combined. Taste and, if desired, add the optional chili powder or a small pinch of cayenne for heat. Finely chop the mint leaves and stir them into the dressing.

Pour the dressing over the diced mango and gently toss to coat. Let sit 5–10 minutes to allow flavors to meld.

For a simple fruit serving, spoon the dressed mango into bowls. Optionally sprinkle with toasted coconut flakes and add a dollop (about 1/2 cup per serving) of Greek yogurt or coconut cream alongside or beneath the mango.

Serve immediately at room temperature or chilled. Leftover dressed mango can be refrigerated in an airtight container for up to 2 days; undressed mango will keep 3–4 days.