Wash the mangoes thoroughly in cold water and put them on the ice. At serving time fill a little individual glass dish with finely-shaved ice and sink the mango down into the ice.

Always serve with it a finger bowl, as it is difficult to eat a mango without soiling the hands.

To eat the mango, cut off the "cheeks," to the stone; with your knife make a cross on the flesh of each cheek and bend the skin back; simply bite the flesh from the skin.

Then peel the remaining portion around the stone and suck the flesh from the stone. To be good they must be free from strings.

To eat a mango with strings, however, work it with your fingers, without breaking the skin, until you feel that it has been reduced to a pulp; make a hole in one end and suck out the flesh as you would suck an orange, leaving all the strings inside, or eat it with a spoon.