Yield: 1 servings
This method of cutting a mango is called "hedgehog" because it produces diamond-shaped spikes of mango that stick out like the spines of a hedgehog.
Slice the top and bottom off the fruit, getting as close to the flat seed as possible. Using a sharp knife, cut a cross-hatch or tick-tack-toe pattern in the flesh, to, but not through, the skin. Holding the edges in your hands, press the skin with your thumbs to turn the slice inside out.
Bite-sized chunks of fruit will extend from the skin, ready to be scooped up with a spoon. Don't forget to trim any remaining flesh off the seed with a paring knife.
76 calories per serving; ⅘ g protein; ½ g fat; 19 g carbohydrate; 8 mg sodium; 0 mg cholesterol.
Recipes from High-Flavor, Low-Fat Cooking by Steven Raichlen (Abbeville Press, $18.95, copyright 1992). Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.