Mango paletas

Know why they're called paletas? Huh? Do ya? They're named after the wooden sticks. The word actually means 'trowel.' Palilo is the word for stick. The English cognitive is pallet.

4 large just right mangos, not too hard and not too soft. 

1 lime

1/3 cup sugar

Blended the living hell out of those mangos. Made nine paletas. 

Mangos are a gamble. They can also be a bit of a drag to peel. I found a way to peel them that I believe works best. As you know, mangos have at their center a pit in the shape of a disc. That pit disc is aligned with a crease that is apparent at the stem. I slide a blade down the center with a slight bias to one side skidding the blade along the flat edge of the pit. Once you cut into the mango, you can feel the pit inside there and then determine by what you feel through the knife how close to pit  to continue with the cut.  The downward slice has a bend to it like this, ) .  Then do that with the other side. The result is two halves, one slightly larger than the other and a mango disc with a remnant stem and a pit in the center. I trim the remaining  useable mango from the pit disc. HATE wasting it.  One ends up with two narrow strips of mango with the skin still on. Laying those two strips skin-side down, the blade is slid across the top of the skin below the fruit separating them. Now there is a naked pit, two naked strips of fruit, and two naked strips of skin along with the two mango halves with the skin still on.  That is the key to the rest of the mango. Slice the two remaining mango halves into similar strips. These mangos halves here were sliced into four strips each. Each individual strip is skinned the as the thin strips from the disc. 

I gave away my mango paletas before I even tasted them. Daring, I know, but I've become just that arrogant -- certain in the knowledge they would be delicious, and they are.