How I keep a cut mango from drying out

After breakfast a mango cheek scored “hedgehog” is still on the board — the juice still shines. The hand waves “we’ll finish it this evening”, and the cut stands open. By supper the cubes are already limp, like sweets without moisture. I gather the pieces at once into a bowl, tight to film or under a lid, into the cold — air must not dry the flesh.

How I keep a cut mango from drying out. A lime face-down is another board; a pear kept from a grey edge is another tip; banana for porridge is another shelf. Here it is mango after the knife: shut the moisture in — not an argument about the ripeness of the whole fruit.

If the edge already dried — I trim a thin skin, I eat the rest or fold it into yoghurt. I don’t drown it in acid without need: mango is sweet enough. I’m not praising a supermarket variety here — I mean the one already cut at ours.

I don’t need cubes that cool as rubber by supper. I need flesh from the cold from which juice still drips. In your kitchen is a cut mango hidden under a lid — or forgotten “hedgehog” on the board?