Make a mango, and don’t forget the peel!
The peel is one of the most essential parts of mangoes, which is why you might not be able to find a ripe one in your local supermarket.
This is because it has a hard, tough outer layer, known as the gingiva, which protects it from the chilli heat.
The peel can also be quite expensive.
The trick is to make one from scratch.
This mango will last longer than any other, thanks to its texture, but it is also less flavourful.
To make your own mango peel, first soak it in water and soak the inside of the peel for at least 15 minutes.
Next, peel it, cutting it into four pieces, and cut each into two halves.
Make sure you have the right thickness.
It will be the same thickness as the outer layer of the gingham, which will be about 1cm thick.
Peel it again, cut each half into two pieces, wash them and dry them in the sun.
Once dry, peel them again, this time to separate the outer gingham from the peel.
Make a thin film of the skin, cut it into pieces and use a sharp knife to separate it into two.
This process takes about five minutes.
If you want to make an even thicker gingham layer, you can use a large spoon and cut a piece of peel at the middle of each piece.
You can use this peel to make the base of the fruit, or make a thick layer of gingham for eating.