Mangoes are a tropical super-fruit, high in fiber and antioxidants, but their tough bitter skin and oddly shaped pit have flummoxed more than a few fruit lovers. Unlike peaches, avocados or other pit centered fruit, mangoes have a long flat pit that's firmly attached to the flesh. Before you go cutting up a mango willy nilly, you have to divine which way the pit runs so you can cut around it. The best way to do this is to look for the narrow profile of the fruit (see photo above). Once you've figured out your angle of attack, clear your mind and picture the long slender pit in the middle of the mango. Place your knife slightly right of center and slice off the right half of the fruit, trying to get as close to the pit as possible without actually hitting it. Then turn the mango around and repeat with the other half of the fruit. If you're a lefty, just start with the left side instead. Make one vertical slice and two horizontal slices, down to, but not through the skin. Now you're faced with a choice. If you're like me and want to dive maw first into that luscious fruit, you can splay out its succulent orange flesh and have at it. On the other hand, if you're planning on serving the mango, or you have a more civilized sensibility, use a spoon to scoop each segment of the fruit out.

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