How to make the core
When we go to prepare the mango to eat it, we usually do not pay much attention to the core, in this case, however, it is necessary not to damage it.
If the fruit is very ripe, it will be enough to make an incision around the entire perimeter, trying not to touch the stone, then rotate the two halves to release it. If, on the other hand, the pulp is firmer, we will have to make slices, always being careful not to touch the core, releasing it little by little.
Once we have the coveted core in our hands, we must extract the interior, again being very careful not to ruin it. Usually on the outside there is a slit, we start from there to open it and extract the internal pulp, it must come out completely whole.
I love to make large quantities of this and use it all summer long.
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