I’m writing an article about mangoes right now, and I came across this lovely passage in Jane Grigson’s Fruit Book on the difficulties of prepping a mango, which I know the magazine is not going to want:
Publicity leaflets make it all seem easy. ‘Slice round the middle, or round the edge like an avocado. Twist the two halves in opposite directions, until they come apart, and remove the stone.’
Elated with anticipation, knowing, you make a cut. You give a delicate twist — nothing happens beyond an internal lurch. A stronger twist, a couple of curses, then more strong twists. You are now covered with juice to above the wrist, and the mango looks battered. Salvage what you can with any implement to hand, and turn the pulp — exactly the right word in this instance — into a mango fool or water ice. At least you have the pleasure of licking your hands and arms before washing them clean in plenty of water.