Mango with Chili and Lime

Ingredients

• 2 large Mango (ripe but firm, such as Kent, Tommy Atkins, or Ataulfo)
• 2 medium Lime (juiced)
• 2 tbsp Chili Lime Seasoning (such as Tajín Clásico)
• 0.5 tsp Coarse Sea Salt (optional, for sprinkling)

Instructions

1. 1

   Prepare the Mangoes: Wash the mangoes thoroughly. Stand a mango on its end and, using a sharp knife, slice downwards on either side of the large, flat central pit to cut off the 'cheeks'.

2. 2

   Cut the Flesh: Score the flesh of each mango cheek in a crisscross pattern, being careful not to cut through the skin. You can then push the skin from underneath to pop the cubes outward (the 'hedgehog' method) and slice them off, or use a spoon to scoop out the cubes. Alternatively, peel the mangoes first and then slice the flesh into spears or cubes. Place all the mango pieces into a medium bowl.

3. 3

   Add Lime Juice: Squeeze the juice from the two limes directly over the mango slices in the bowl. Gently toss with a spoon to coat all the pieces evenly. The lime juice prevents browning and adds a bright, tangy flavor.