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Preparing Mangoes

  1. Use a sharp knife to cut the mango lengthwise along one side of the large pit, removing the flesh from one side.
  2. Repeat the same process on the other side of the stone.
  3. Cut away the remaining flesh from the pit.
  4. Taking the two large slices, score the flesh diagonally at 1 cm intervals without piercing the skin.
  5. Turn each piece inside out, and the small cubes of mango will be easy to eat with a spoon. Alternatively, slice the squares away from the skin and serve.

 
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