Hot Mamba Burger

Do you like peanut butter on your burger? How about with a little kick? Big Spoon Roasters delivers even bigger flavor with their handcrafted nut butters, and their spicy-and-subtly-sweet Hot Mamba Peanut Butter had us scheming. Pick up a jar the next time you’ve got burgers on the menu and it’ll be sure to spice things up in your condiment rotation. Find it in Aisle 2, next to its other delicious neighbors.



1 lb. ground beef (or pre-formed burgers)



Steak seasoning (optional)

1 package hamburger buns (brioche works best)


Tomato (sliced)


Sharp cheddar cheese (or American)

Hot Mamba Peanut Butter



We made our burgers on a stovetop in a cast-iron skillet and our instructions will reflect that. If you have access to a grill, feel free to use that to cook your burger. 

Put your cast-iron skillet on medium-high heat to get it ready for your burgers. 

While your skillet is getting hot, season and portion out your burger meat. Add a generous amount of salt and pepper to your preference, along with any other seasonings you desire. 

We made ¼ lb burgers and weighed them out using a kitchen scale, but you can do it by eye as well. Form your burgers and using your thumb, put a little dent in the center. This will help them cook evenly.

On medium heat, add your burgers to your cast iron skillet, as many as you can fit without crowding the pan. 

Once most of the juices in the burger rise to the top, they’re ready to flip. Cook them as-needed for your desired done-ness. I recommend checking them with a meat thermometer to make sure they’re ready before pulling them off the skillet. Repeat this until all your burgers are cooked.

Right after you take them off the skillet, add a slice of your chosen cheese. You can put them in the pan with the heat off, covered, to help melt the cheese. 

Add a blob of Hot Mamba Peanut Butter to your liking. I recommend about a tablespoon or 2 spread on top of the cheese to get a balanced flavor. 

Assemble your burger with slices of tomato, lettuce, and mayonnaise as desired. I recommend lightly toasting your burger buns before adding mayonnaise. 

Serve and eat immediately. Enjoy!



In honor of Asian-Pacific Heritage Month, we tried our hand at a popular Japanese snack. Onigiri, or rice balls, are made with different fillings wrapped in sushi rice and bundled with nori. This recipe is pretty hands-on and fun to make, plus it’s easy to customize with flavors you enjoy. 


1 cup uncooked sushi rice

1 ½ cups water

1 sheet sushi nori

1 can of tuna

1 T mayonnaise 

¼ tsp soy sauce




Line a baking sheet with parchment paper. You can also prepare a long glass or ceramic serving dish and set it aside. 

Wash your rice in a large bowl until the water runs mostly clear. You may have to fill the bowl and drain it 3-4 times.

Fill the bowl with 1 ½ cups of water and let the rice soak for 30 minutes. Set aside. 

While your rice is soaking, make your filling and prepare the nori. We opted to fill our onigiri with a Japanese-style tuna mayo salad. There are several other fillings you can choose if tuna isn’t your speed, such as Japanese salted salmon, cod roe, or umeboshi (pickled plum). There are several online resources with recipes on how to make other onigiri fillings if you desire. 

Drain you can of tuna and put it in a small bowl. 

Using a fork, fluff out the tuna until there are no clumps.

Add your mayo and soy sauce, then mix them together with the fork until well combined. Set aside. 

Using sharp scissors, cut your nori into 6 strips and set them aside. 

 When your rice has finished soaking, drain the water out completely. 

Once your rice has drained, it’s time to cook it. You can use a rice cooker if you have one, or a large pot. 

If you’re using a pot, put your rice and 1 ½ cups of water into the pot and bring them to a boil, covered. 

Once it’s boiling, put it on low heat and keep the lid on. Cook for 12 minutes, then check on your rice. Check to see if there’s any water left in the pot. If there’s still water left, cook for another 2-3 minutes until all the water has been absorbed. 

Take the pot off the heat but keep the lid on and allow it to steam for 10 more minutes. After the rice has finished steaming, fluff it and transfer it over to your baking sheet or serving dish. Spread it out so it has more surface area to cool, stirring occasionally to allow it to cool down more. 

You want the rice to be cool enough to touch, but not completely cold so that you will still be able to mold it. Once it reaches a suitable temperature for you to touch, sprinkle it with salt and divide it into 6 equal portions. 

Now you can start assembling your onigiri. 

First, get all your components ready. Bring your tuna mayo, nori, salt, and a bowl of water next to your workspace. Divide the tuna mayo into 6 equal portions.

Lightly wet your hands with the water and put a little salt on them. This will stop the rice from sticking to your hands while you work. 

Take one portion of rice and put it into the palm of your open hand, spreading it up to your fingertips and near your thumb. 

Press it down and make a well in the very palm of your hand, then add a portion of tuna mayo and press it in. Close your hand, patting the rice around the tuna mayo to close it. Shape it into a ball the best you can without any tuna mayo falling out, then pat it into a round triangle. 

Put a strip of nori on the bottom, as pictured, and set it aside. 


Refrigerate the nori and pack them for lunches, snacks, or picnics. Lasts up to 3 days in the refrigerator before losing their freshness. Enjoy!

Chocolate Covered Strawberries

May is the beginning of local strawberry season in the valley, and we receive carton upon carton of local strawberries. This dessert recipe perfectly highlights the sweet and tart flavor of fresh strawberries, with the delightful contrast of rich chocolate. It may seem simple, but we have some tips and tricks to make this classic recipe even easier. 



1 pint of strawberries

1 cup of dark chocolate chips 

1 T coconut oil 

Sprinkles for decoration (optional)



Prepare a large baking tray with parchment paper. Set within reach of your stove. 

Wash and dry your strawberries. Don’t cut off the stems, as you’ll want to use them to hold onto your strawberries when dipping them in chocolate. 

Melt your chocolate using the double boiler method. To create a double boiler at home, you’ll need a pot and a heat-safe bowl that fits on top of the pot without falling inside of it. Take the large pot and fill it up halfway with water. Bring it to a boil and place the heat-safe bowl over the pot and add your chocolate and 1 tablespoon of coconut oil to the bowl. Bring the heat down to medium-high and make sure to stir the chocolate often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again

We added 1 tablespoon of coconut oil to keep the chocolate from solidifying, as it takes a little while to dip all your strawberries into the chocolate. The coconut oil also gives the chocolate a glossy sheen once it’s cooled and set, in addition to keeping the chocolate from falling off all at once when you bite into the strawberry. 

Once your chocolate is ready, dip each strawberry and roll it in the chocolate until it’s completely covered. You can hold it by its stem and leaves if they’re still on the strawberry, but if not, you can hold it by sticking a fork or a toothpick into the top. 

As you go, set each finished strawberry onto the baking sheet. Add sprinkles to them if you desire. Repeat until you’ve dipped each one

Set your strawberries in the fridge and allow them to cool for at least 3 hours. 

Transfer them to a plate or a container with a lid. They will last up to a day in the refrigerator before they start leaking strawberry juice, although they’re so good they may all get eaten in the first hour!

Sunday Morning Coffee Cake Recipe

Sunday brunch doesn’t seem complete without something sweet! If you’re entertaining or want some all to yourself, this coffee cake is the perfect addition to any morning that calls for a treat. The cinnamon-brown sugar swirl inside this fluffy cake is warm and comforting, along with a crumbly streusel topping. It pairs wonderfully with a cup of coffee or tea and makes enough that you’ll have plenty left to enjoy later. 


For the cake:

3 ¾ cup all-purpose flour

12 T butter, room temperature

1 ½ cups sugar

⅓ cup brown sugar

2 ½ tsp baking powder

2 T vanilla

1 tsp salt (if using unsalted butter)

3 eggs, room temperature

½ cup plain greek yogurt

1 ¼ cups milk (room temperature)

For the topping:

⅔ cup all-purpose flour

⅔ cup sugar

4 T butter, melted

2 tsp ground cinnamon

For the filling:

1 cup brown sugar

1 ½ tsp cinnamon


Preheat your oven to 350°F. 

Prepare a 9 x 13-inch pan by greasing it with butter or cooking spray. Set aside. (Note that you do not want to use a pan smaller than 9 x 13 inches. This recipe makes a lot of batter, and you’ll need a large pan to hold it all. If you’d like a thinner coffee cake, you can use a larger pan, but a smaller pan will be sure to make a mess in your oven. If you don’t have a pan large enough, you can use 2 loaf pans or 2 10-inch cake pans.)

First, prepare your topping and filling so they’ll be ready when you make the coffee cake batter.

To make the topping. Melt your butter in a saucepan or using the microwave and a microwave-safe bowl. Whisk together your melted butter, sugar, flour, and cinnamon until combined. Set aside. 

For your filling, whisk your brown sugar and cinnamon together until combined. Set aside. 

Now that your toppings and filling are made, you can move on to the cake.

In a large mixing bowl, add your room temperature butter. Using a hand mixer, beat the butter until it’s smooth and spreadable, about 5 minutes or more. 

Add your flour, sugar, baking powder, salt, and vanilla extract to the butter. Mix by alternating between using the hand mixer and a mixing spoon until well combined. It will be similar to wet sand when it’s ready. This may take up to 10 minutes depending on how warm your butter is.

In a separate small bowl, add your room temperature milk and yogurt. Whisk together until well incorporated.

Pour the milk mixture into your flour mixture and beat with the hand mixer until just combined. 

Add your eggs into the batter and mix until you don’t notice any strong yellow hue in the batter from the yolks or clumps of egg white. 

Pour a little under ½ of your batter to your prepared pan, making sure it’s in an even layer and spreads to the sides of the pan. Sprinkle your filling on top in an even layer. 

Spread the remaining batter on top of the filling, making sure to reach the sides of the pan. Add your topping and make sure it covers every part of the exposed batter. 

Bake for 60 – 75 minutes. I recommend setting a timer for 60 minutes and checking on the cake by inserting a fork in the center. If it comes out doughy, your cake will likely need an additional 15 – 20 minutes in the oven. A good rule of thumb for this cake is that the edges will be a dark golden brown and cracks in the top will be lightly golden by the time the cake is done. 

Once your coffee cake has finished baking, remove it from the oven and allow it to cool for an hour before cutting and serving. Enjoy!

Mom’s Pesto Chicken Pasta

Spring is nearly in full swing, but we’ll still have a few chilly days here and there. When I want something that tastes fresh and bright, but is still warm and hearty, I reach for my mom’s favorite pasta recipe. This pesto chicken pasta is deliciously herby, with a creamy and tangy bite from the crumbled feta cheese clinging to the penne pasta. It comes together in just 30 minutes and can easily be made vegetarian by omitting the chicken for more pasta lovers to enjoy.


1 16 oz package penne pasta

1 lb. chicken breast (optional)

2 bell peppers (yellow, orange or red)

1 yellow onion

2 T olive oil

1 clove garlic, minced

4 T of your favorite pesto (I used Amore® brand)

Salt and pepper to taste

1 package of feta (6 to 8 oz)



Bring a large pot of water to boil and cook your pasta according to the instructions on the package. Make sure to set a timer so you don’t overcook the pasta while you work on other tasks. When your pasta is finished, strain it, add it back into your pot, and set it aside.

While your pasta is cooking, you can prepare some of your ingredients. 


Chop the ends off of your bell pepper and remove seeds and pith, then slice it into strips. Set aside.

Cut your onion into slices and set aside with your bell peppers.

Crumble your feta into a small bowl, if you’re using a block, and set it aside.

Next, cut your chicken into bite-sized strips or however you prefer. 


In a large skillet, add 1 tablespoon of olive oil and your cut chicken. Sprinkle the chicken with salt and pepper and stir occasionally to help it cook evenly.

Once the chicken is cooked about halfway, add your peppers and onions. Sauté for another 8 or so minutes until the bell peppers are tender and the onions are translucent.

Add your garlic to the pan and cook an additional 2-3 minutes until it becomes fragrant.

Transfer everything into the pot with the pasta and add your remaining olive oil, pesto, and crumbled feta. Stir everything until well combined.


Add salt and pepper to taste and serve right away. Enjoy!

Vegan Salted Pistachio & Chocolate Toffee

Get into the spirit of St. Patrick’s Day with this delightful recipe for toffee, made vegan! Toffee is usually made with butter and cream, but we opted for all vegan ingredients and put our own spin on this classic candy with pistachios and sea salt. Toasty caramelized sugar pairs wonderfully with a smooth chocolate coating and crunchy pistachios to make a perfectly balanced sweet treat.

2 cups vegan butter
2 ½ cups white sugar
1 T maple syrup
1 cup canned coconut milk (full fat)
1 tsp salt (if using unsalted vegan butter)
For the topping:
1 ½ cup pistachios (or nut of your choice)
10 oz vegan dark or semi-sweet chocolate
1 T flaky finishing salt (or to taste)

Before you begin making your toffee, you’ll want to get all your ingredients prepared and have your tools ready. When it’s finished, the toffee will be extremely hot, and you’ll need to move quickly to keep the sugar from burning. With this prep, you’ll likely save yourself from getting burnt as well.

First, roughly chop your pistachios. In a large pan, toast the pistachios on medium heat for 5-7 minutes, stirring frequently to keep them from burning. Then transfer them into a large bowl and set aside.

Chop your vegan chocolate into small chunks if you’re using a baking bar. Transfer it into a microwave safe bowl and set aside.

If you prefer not to use a microwave, you can use a double boiler method and have your chocolate melting before you start the toffee. To create a double boiler at home, you’ll need a pot and a heat-safe bowl that fits on top of the pot without falling inside of it. Take the large pot and fill it up halfway with water. Bring it to a boil and place the heat-safe bowl over the pot and add your chocolate to the bowl. Bring the heat down to medium-high and make sure to stir the
chocolate often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again

Prepare a 9×12 baking pan by lining it with parchment paper. Set it aside, but still close enough that you will not have to move very far once you’re ready to pour your toffee into the pan. Make sure you have it set on top of something such as a heat-proof mat, serving tile or a thick towel to keep the heat from potentially melting your countertops.

Have your whisk, oven mitts and a candy thermometer close by. In a pinch, you can use a meat thermometer or an instant-read thermometer, whatever you have on hand so long as it can read up to 300℉.

Now that you’re all set up, you can begin making your toffee.

In a large soup pot, add your vegan butter. Melt it on low heat until there is no solid butter left. Add your sugar, maple syrup and canned full-fat coconut milk. Whisk to combine.

Turn the heat up to medium-high and stir constantly until the sugar dissolves, making sure to scrape down the sides of the pot. The undissolved sugar will make a gritty, scraping sound as you take the whisk down the side of the pot. When you no longer hear that sound, you’re ready to move on to the next phase.

Put on your oven mitts or heat-proof gloves and turn the heat on high. Insert your candy thermometer and stir the mixture constantly as it boils. Keep going until it reaches 285℉. This may take up to 15-20 minutes and by the time it is ready, it will appear thick and foamy with large, loud bubbles.

As soon as the toffee reaches 285℉, turn off the heat and remove the candy thermometer.

Quickly pour the toffee into your prepared pan, scraping out the remnants with your whisk.

Sprinkle ½ of your pistachios on top of the molten toffee.

Pour your melted vegan chocolate overtop of the toffee and pistachios in an even layer.

Sprinkle the top with your remaining pistachios and finishing salt.

Allow the toffee to cool down for about 10-15 minutes, then put it in the refrigerator to set for 4-5 hours.

Once set, remove it from the pan and break it into pieces.

Keep it sealed and refrigerated and enjoy your toffee for up to 2 weeks.

Vegan Udon Noodle Stir Fry

Can’t decide what’s for dinner? Look no further than this quick-and-easy recipe for a deliciously savory stir-fry with nutritious vegetables and protein. These noodles work wonderfully for lunch leftovers and satisfy cravings for takeout noodles, without sacrificing any flavor. If you’re a meat eater, any meat protein could easily be substituted in. 


1 8 oz package of udon noodles

1 6 oz to 8 oz package of plain seitan (or homemade seitan)

2 carrots

2 heads of baby bok choy

1 bunch of spring onions or scallions

4 cloves of garlic (pre-minced is fine)

6 T tamari 

2 T sesame oil

1 tsp sugar

½ tsp ground ginger



In a medium-sized pot, bring 3 cups of water to a boil while you prepare your vegetables. 

Thinly slice your green onions and set them aside in the refrigerator. 

Peel and mince your garlic if you’re not using pre-minced. Set aside. 

Wash your carrots and baby bok choy. 

Peel your carrots and julienne them, then set them aside. 

Chop the leaves of your baby bok choy into strips about ½ inch wide and set aside. 

By the time you’ve finished prepping your vegetables, the water in your pot should be boiling. Add your noodles and set a timer for 6 minutes. 

In a large pan, add 1 tablespoon of sesame oil and garlic. Cook on medium heat until the garlic becomes golden and fragrant, about 1-2 minutes, stirring occasionally. 

Add your carrots and seitan. Sauté them for 2-3 minutes, until they begin to soften. Then toss in your baby bok choy and cook for 2-3 minutes. Stir occasionally. 

When the timer for your noodles goes off, turn off the heat and strain them. Add them to your pan, but don’t stir them right away. 

In a measuring cup, add your tamari, sugar, ground ginger, and 1 tablespoon of sesame oil. Whisk until combined, then add it to your pan. 

Stir the dish until the sauce evenly coats the noodles, then turn the heat up to medium-high and cook for another 5 minutes to allow some of the noodles to crisp up. 

Garnish with your spring onions and serve. Enjoy!


Vegan Linzer Cookies

These festive Linzer cookies can be cut into any shape you’d like; snowflakes for winter, flowers for spring, or hearts for Valentine’s Day like we’ve done for this batch. Subtly sweet and buttery, they pair wonderfully with any flavor of jam or fruit preserves sandwiched between them. Whether you dust them with powdered sugar or leave them plain, they make for a delightful treat for you or your valentine to enjoy. 



12 T vegan butter (room temperature)

½ cup granulated sugar

1 tsp lemon zest

1 tsp vanilla extract

1 ⅓ cup all-purpose flour

¾ cups almond flour

¼ tsp salt (omit if you’re using salted vegan butter)

A jar of jam or fruit preserves for filling

Powdered sugar for decorating


Preheat your oven to 350°. Prepare two large baking sheets with parchment paper and set aside. 

Zest about ½ of your lemon into a large mixing bowl. This will come out to about a tablespoon, or a little more depending on the size of your lemon. 

Add your vanilla, sugar, and room temperature vegan butter to the large bowl with your lemon zest. 

Beat until well combined and the mixture is light and fluffy. Set aside. 

In a medium mixing bowl, sift together your flour, almond flour, and salt if you’re using unsalted vegan butter. 

Add your dry ingredients to your wet ingredients and mix until they’re just combined. Be careful not to overmix, or your cookies will turn out chewy rather than crunchy. 

Divide your dough in half and set it, covered, in the refrigerator for 10 minutes. If you want to move quickly, you can also put it in the freezer, but only for 5 minutes at a time. Either method will help the butter firm so your dough won’t be a greasy mess while you’re trying to roll it. 

Prepare a surface to roll your dough and sprinkle flour on it and the rolling pin. 

Remove your dough from the refrigerator and roll it into a ⅛ inch thick sheet. 

Cut the dough into shapes using a cookie cutter and repeat until you’ve used as much dough as you can. 

After you’ve cut all your cookies, cut a hole in the center of half of them. You can do this using another cookie cutter, or if you don’t have one small enough, other circular objects in your kitchen such as a bottlecap. Additionally, if you have an uneven number of cookies, I recommend leaving them uncut in case some of your other cookies don’t turn out. 

Assemble your cookies on your prepared baking sheet and bake them for 10-15 minutes, or until the edges begin to turn brown. Every oven is different, but I recommend setting a timer for 12 minutes to see how they’re coming along. The cookies you’ve cut holes into will take less time to bake and I recommend checking on them after 10 minutes to ensure they get too brown. 

Once they’re done, set them on a cooling rack and let them cool completely before you fill and decorate them. 

When they’ve cooled, use a fine sifter to sprinkle powdered sugar on top of the cookies you’d cut a hole in the center of. 

Then, on the underside of each cookie you didn’t cut a hole in the center of, scoop about a tablespoon of jam or preserves and spread it evenly. 

Very carefully, place your sugar-dusted cookies on top of your jam-covered ones and gently press them together so they’ll stick. 


Za’atar Lamb Shanks & Roasted Potatoes

Sharing a delicious meal with your special someone is a wonderful way to celebrate Valentine’s Day, or any day that’s special to you. These oven-roasted, za’atar-crusted lamb shanks are the perfect main course for those who have a little extra time on their hands. This recipe may seem difficult, but the only real obstacle is making sure you start cooking early. Once you get the lamb in the oven, it does most of the work with only a few check-ins.

We’ve included a recipe for roasted potatoes as a suggested side, which you can cook alongside the lamb shanks as they’re finishing up. If you’d like a wine to accompany your meal, or a red we’d recommend a Bordeaux or a Chianti. The Bordeaux Rouge from Chartron La Fleur, or Badia a Coltibuono’s Chianti Cetamura would both pair well with this meal. If you prefer white wine, Gai’a Wines’ Monograph Moschofilero would be an excellent choice. All these wines can be found in our wine section towards the back of the store, in addition to many other wonderful selections. No matter what you pair this recipe with, you’re sure to impress your date and enjoy a lovely meal.


2 lamb shanks, thawed
2 T oil of your choice (sunflower, olive, etc.)
2 T salt (or to taste)
6 T Za’atar (feel free to use more if you need to)
6 cloves of garlic
1 cup vegetable broth

For the potatoes:
1 yellow onion
1 bag of small golden potatoes
2 T oil (sunflower, olive, etc.)
1 T dried rosemary
1 T za’atar (if desired)
Salt and pepper to taste

Preheat your oven to 450°.

Peel your garlic cloves, but only the paper-like husk of the garlic. Leave the innermost peel on and set them aside.

Place your lamb shanks in a large oven-safe roasting pan. It should be deep enough that the lamb shanks are not peeking over the sides of your pan.

Add half your oil, garlic, salt and za’atar to your lamb shanks. Rub the seasonings on them evenly and flip them. Repeat on the opposite side. Make sure to cover every part of the shank with seasoning.

Roast the lamb shanks in the oven for 20 minutes uncovered, then take them out and turn the temperature down to 325°.

Being careful not to burn yourself on the hot pan, wrap your pan in several layers of aluminum foil. Make sure there is no way for air to enter the pan. I recommend 3-4 layers of foil to keep it well-insulated and cover all the sides.

Place it back in the oven and cook for 2 hours.

After 1 ½ hours have passed, get started on your potatoes.

Prepare a large baking sheet with parchment paper. Set aside.

Cut your onion into large slices and lay them on the baking sheet. Cut your potatoes in half and add them to the baking tray.

Add your oil, rosemary, za’atar, salt, and pepper to the tray and shuffle all the ingredients until everything is well distributed.

Put your potatoes in the oven with your lamb. They will cook alongside it until everything is done.

After your lamb has been in the oven for 2 hours, remove it and leave the potatoes in the oven. Turn the oven temperature up to 400°.

Remove the foil from your roasting pan and pour in the vegetable broth. Set it in the oven and cook for another 15 minutes.

Once the 15 minutes is up, remove your lamb and allow it to cool a little before serving. If your potatoes look done to your liking, take them out of the oven as well. If you think they need a little more time, leave them in for another 5 minutes.

Plate your lamb and potatoes, pour a delightful beverage, and enjoy your meal.

Mango Coconut Rice Pudding (Vegan)

Turn over a new leaf this year and expand your palette by trying new recipes. I started the year off sweet with this creamy coconut rice pudding topped with fresh mango. This wonderful dessert is inspired by Boboko Indonesian Cafe, located in Downtown Harrisonburg. They’re a tough act to follow, but we hope you’ll enjoy this recipe and try something new this year.


Shop for ingredients from home on our Co-Go website!

1 cup uncooked short grain white rice
1/2 cup water
1 can of full-fat coconut milk
3 T brown sugar
2 ripe mangos

Soak your rice in water for at least 1 hour before you begin cooking.

When your rice is done soaking, drain it from the water and add it to a medium saucepan.

Add your cup of water, coconut milk, sugar and salt into the saucepan.

Bring it to a boil and then reduce the heat to medium-low. Cover with a lid and let it simmer for
15-20 minutes. Stir once or twice to keep rice from sticking to the bottom of the saucepan.

Your coconut sticky rice is ready when it’s soft and chewy, but there is still a little bit of liquid left
to give it a texture similar to rice pudding.

Allow it to cool and enjoy it warm, or refrigerate it before serving. Top with chopped or sliced mango and enjoy!

Note: To get as much fruit from the mango as possible, start by slicing off the sides of the
mango instead of cutting it in half. Then cut cubes or slices from the part of the mango you cut
off, while still keeping it attached to the skin. Then flip the skin towards you and peel off the
mango pieces you’ve cut. I’ve found this way to be much easier than cutting it in half, and you
get more out of your mango using this method.