Mango on a Stick

Select ripe but firm Mango Ataulfo. Wash the Mango Ataulfo thoroughly under cool running water.

Carefully slice off the two broad cheeks of each Mango Ataulfo, avoiding the large central pit. You should have two large pieces of mango flesh still attached to the skin.

With the skin still on, make vertical cuts along the length of each mango cheek, about 1 centimeter apart, cutting down to the skin but not through it.