Green Mango with Salt and Lime

• 4 medium-size tart mangoes
• 4 to 8 limes, halved
• Kosher salt

Cut the mangoes flush against the pit on each side. (Reserve any leftover mango for chutney or another recipe.)

With a small sharp paring knife, score the fruit in a grid pattern; do not pierce the skin.

When eating the fruit, push the skin up in the center. Squeeze the lime juice over and sprinkle with salt.

Eat with your hands.