Strawberries in a Mango Sea - mangoes

Method

• Peel and pit the mangoes: cut down the broad side of the fruit from stem end to tip end, slightly off center, with the knife following the edge of the pit.
• Cut down the other side of the fruit in the same way.
• Cut the flesh from the sides of the pit, cutting as close to the pit as possible.
• Lay each half, skin side down, on your cutting surface and score with the tip of your knife in a crosshatch pattern, down to -- but not through -- the skin.
• Lift each mango half, and press on the skin with your thumbs to turn the half inside out.
• Slice the cubes away from the skin.
• Repeat with the other half.
• Cut the strips from the sides away from the skin.
• Discard the skins.
• Place the mango in a food processor fitted with the steel blade.
• Add half the lime juice and 2 teaspoons of the sugar.
• Puree until smooth.
• Scrape into a bowl, and set aside.
• You should have about 2 cups puree.
• Toss the strawberries with the remaining lime juice and sugar, and let sit for 15 to 30 minutes, in or out of the refrigerator.
• Spoon about 1/4 cup of mango puree onto each dessert plate or into wide dessert bowls.
• Place a spoonful of strawberries, with juice, in the middle.
• Garnish with mint and serve.