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How to Chop a Mango for Chiles Rellenos with Mango Salsa

by Karen on August 26th, 2013



Mangoes can be quite challenging to chop.  There is a long flat seed in the middle and fiberous fruit surrounding it.

Follow the steps below to prepare the mango for a refreshing salsa to serve with chiles rellenos. 

How to Chop a Mango

Consider asking someone in produce to pick out a ripe mango for you, it should give a bit when you lightly squeeze it.

Using a paring knife, peel the mango.

Cut mango from end to end every 1/2 inches.  Your knife will meet with resistence once you cut through to the large seed in the middle.


Then repeat the process scoring around the whole fruit.  You are basically dicing the mango while it is attached to the seed.

Now you can remove each mango chunk by placing your knife flat next to the seed and slicing off the chunks.

here is what the seed looks like:

Diced mango ready for your recipe.

Chiles Rellenos Ingredients

clockwise from left: green chiles, monterey jack cheese, mango salsa, mozzarella cheese, feta cheese

large can available at Cash n Carry wholesale in Northwest, open to public


Mango Salsa

one large mango, chopped
one large red bell pepper, seeded and chopped
1/4 red onion finely chopped
one small bunch cilantro, finely chopped
juice of one lime

Combine and set aside.

Chiles and Quesadillas

A purist would stuff the chiles with the cheese mixture but we like them using this much faster method (see photos below).

one 27 ounce can whole green chiles
8 ounces monterey jack cheese
8 ounces mozzarella cheese
8 ounces feta cheese
10 corn tortillas

Remove each chile and lay flat on a plate.

as the chiles rest in the bowl they release some of their juice

Grate jack and mozzarella cheese, crumble feta and combine.

Arrange 1/2 of the chiles on a rimmed baking sheet and top each with a handful of cheese mixture.

Top with another chile and sprinkle additional cheese on top.

With the remaining cheese make quesadillas by using corn tortillas and same method as chile assembly above.


We like these GF tortillas:

Bake at 400 degrees until cheese melts (finish off chiles rellenos under the broiler if desired)

Serve with refried beans and a Sauvignon Blanc or gluten free beer.



A page from the book Cooking Gluten Free! now in digital form. When you own the digital book you can print out this page for your recipe collection, send it to your iPad, or email it to friends or family.




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