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How to Prep a Mango

Balance the mango on one of its narrower sides and with a sharp, slender knife, slightly offset from the stem, slice off one of the wide sides of the mango-try to cut as close to the seed as possible, adjusting your knife position if you hit it.

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Mangos lend sweet, tropical flavor to recipes like Blueberry Fruit Salad with Tequila-Lime Syrup, but with their large, flat seeds and slippery flesh, they can be tricky to prepare. Here’s one way to do it: Balance the mango on one of its narrower sides and with a sharp, slender knife, slightly offset from the stem, slice off one of the wide sides of the mango-try to cut as close to the seed as possible, adjusting your knife position if you hit it. Repeat with the other wide side. Cut the remaining narrow sides away from the seed. Cut each wide side into three or more lengthwise slices-the number and width of the slices depends on how big you ultimately want the pieces of mango to be. Working with one slice at a time and holding the knife parallel to the cutting board, slice the flesh away from the skin. From there, cut up the peeled mango however you like.

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