How To: Mango Flower

Any trip I’ve taken back to Mexico is inevitably filled with a large amount of fresh fruit, purchased already expertly cut, occasionally seasoned with chile and salt, and always flavorful and beautifully ripe.

While a cup full of thick spears of ripe mango is a lot easier to consume while moving through the streets, the appeal of the mango flower is undeniable. The show of watching a knife wielding street vendor quickly shape a mango into an open flower, the appeal of anything edible on a stick. It’s hard to resist, despite the inevitability of a mango stained faces, hands and arms.

Here’s how you can make one at home:

Choose a ripe yet firm mango. Trim stem end and insert a sturdy skewer, sharpened dowel, or similar.
Choose a ripe yet firm mango. Trim stem end and insert a sturdy skewer, sharpened dowel, or similar.

 

Peel. My weapon of choice: Kurn Rikon Swiss Peelers.
Peel. My weapon of choice: Kurn Rikon Swiss Peelers.

 

Starting from the bottom, cut petals of desired size while rotating the mango. Do not cut to the pit. Lightly pull down the petal with the knife. Weapon of choice: Opinel Carbon Paring Knife.
Starting from the bottom, cut petals of desired size while rotating the mango. Do not cut to the pit. Lightly pull down the petal with the knife. My weapon of choice: Opinel Carbon Paring Knife.
Continue rotating and cutting petals. For larger petals, cut at a steeper angle.
Continue rotating and cutting petals. For larger petals, cut at a steeper angle.
Enjoy your edible flower.
Enjoy your edible flower.

 

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