It’s futile to try to slice a mango neatly from around the pit, but with this method, you can get some real “slices.”
Start with a cutting board placed on a towel to keep it steady. Stand the mango on its end. Most mangoes aren’t round — they have a “flat” profile from one view. This is the side you’ll slice first.
Slice the mango parallel to the flat side, about 3/4 of an inch off center. Your knife should follow the edge of the pit. Turn the mango to the opposite side, and slice down the other edge of the pit. You should have two round slices with peel.
Use a large spoon to scoop the flesh from the peel neatly in one piece. Slice those rounds into wedges. Use a paring knife to get any other flesh off the pit in small chunks.
A mango-pitting tool is a handy gadget to accomplish the slicing as above. It produces much the same slices as described above.
Here’s a cool summer mango soup to try on a hot day:
2 large ripe mangos, peeled and roughly chopped
1/2 teaspoon fresh ginger, grated
1/2 tablespoon fresh lemon grass, chopped
1/2 cup chicken stock or broth
1/2 cup plain yogurt
6 large cooked shrimp
2 tablespoons cilantro, chopped
Place mango ginger, lemongrass and chicken stock in blender or food processor fitted with metal blade and puree until smooth. Place in large bowl. Add yogurt and stir to combine. Chill.
To serve, ladle soup into bowls. Place one shrimp in each bowl and garnish with cilantro.