It’s a good way to get decent sized and shaped chunks of mango. I make cuts into the half mango about half to three-quarters of an inch apart. I do this both along the length and across it, making a criss-cross pattern. The trick is to go down to the peel without slicing through it.
Then I turn the whole thing inside out so that discrete cubes of mango stick out and can easily be sliced off. Mango is, along with apple, my favourite fruit. I love its tartness, and like it with ice-cream, cream, goat’s milk yoghurt, or just by itself. Mmm.