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Cutting mango matchsticks

With its leathery skin and broad, cumbersome pit, cutting a mango into matchsticks can be tricky

by Dabney Gough

fromFine Cooking
Issue 93

Our recipe for Spicy Slaw with Radicchio & Green Mango calls for a cup of matchstick-cut mango. Cutting foods like carrots and potatoes into matchsticks is pretty straightforward, but a mango, with its leathery skin and broad, cumbersome pit, is a bit trickier. Here’s how we do it:

1. Use a very sharp vegetable peeler or a paring knife to remove the skin; try not to take a lot of the fruit along with it. Cut a slice off the stem end to make a stable base and then stand the mango upright on the base. 2. Cut the flesh away from each broad side of the fruit. The pit tapers at the top and bottom, so start a little closer to the center and cut down in a slight arc to follow the contour of the pit. Repeat along the two remaining narrow sides, trying to avoid the fibrous edge of the pit. 3. Slice the fruit lengthwise about 1/8 inch thick. Or for larger matchsticks, slice the fruit thicker. 4. Stack three or four slices flat on the board and cut lengthwise again about 1/8 inch thick, or thicker if you're making larger matchsticks.

Photos: Scott Phillips

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