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:
Cucumbers and limes 
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