Aim for a generous cut, ensuring you capture most of the flesh ... Gently push the flesh upwards from the skin, creating mango cubes that cling to the peel. The center section containing the ...

250 gms raw mango, cut into 1/2 inch cubes 4 to 5 tbsp cold pressed mustard oil 1 tsp salt 1/2 tsp turmeric powder 1 pinch of asafoetida powder 1/2 tbsp mildly roasted fenugreek seeds 1/2 tbsp ...

Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom ...

Hold one of the mango "cheeks" against the cutting board and carefully cut the flesh into cubes. Use a spoon to scoop the mango flesh from the skin and put it into a blender or food processor.

Cut a ripe mango into small pieces/cubes for the perfect balance of sweetness. Finely chop red bell pepper, red onion, tomato, and green chili for a crunchy texture. Toss in freshly chopped coriander ...