To peel the mango, use a sharp knife to cut through one side of mango, sliding knife next to the seed. Repeat on other side of seed, making 2 large pieces. Make cuts in crosshatch fashion through flesh just to peel; bend peel back and carefully slide knife between peel and flesh to separate. Discard peel; dice flesh.
"This spicy-sweet fish dish has dining-out elegance with dining-in ease. The crisp tilapia fillets are cooled by a tangy mango sauce." Veronica Callaghan