And it's a good thing I like mangos
There's a fellow who sometimes stands at Mariposa and Pennsylvania selling whole boxes of strawberries and mangos. Passing by one day, I smelled one of the mangos and found it to be unusually and perfectly ripe and fragrant (most US mangos I've had are kind of hard and sour) so I bought a box -- 11 mangos -- for 10 bucks. How hard can it be to eat 10 mangos between two people?

Well, mangos in breakfast, mangos in the dinner salads, mangos as snacks -- here we are almost 7 days later with two mangos left.

I now know two ways to cut a mango (I've come to prefer the first method on the page). I've come to appreciate both small and large knives (when this adventure started I was using just the big knife.

I also just made some mango-orange compote by chopping up a mango, cutting peeled orange rings, and thinly slicing up some orange rind and tossing it into a pot with a cup of water and some (1/2 cup??) sugar until it cooked down and thickened. It is tasty. I was hoping to put it on my pancake this morning but it took too long.

I also made up a salad that I've repeated twice now (Chris and I like it) that I call
Mango de Gallo (riffing off of Pico de Gallo, though it makes no sense since it riffs "Beak of the Rooster" (Pico de Gallo) to "Mango of the Rooster" but oh well)
Chop up a mango into chunks
Chop up a head of romaine lettuce (crunchy! and I don't care if you're supposed to tear lettuce :P)
Mince some white onion (to taste, maybe a 1/2 cup)
1/s a chopped tomato (optional)
Toss the salad with a lime vinagrette (I was using Newman's Own, but making your own probably great too)
It is a sweet, tart, and crispy salad.