INGREDIENTS

INSTRUCTIONS

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; .8 g protein; .5 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.

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