They've recently introduced a mango cutter. Sort of like one of those apple wedging things in operation. The two blades ride around the pit, cutting off the side pieces. Then you just have that small ring of flesh to cut off the pit. All the celebrity chefs were touting it. But none of them said where it was available. :>(

Also you can use COOL WHIP FREE which is very good!

Here is a no fat - low sugar (no processed sugar) dessert Date Cake 0.5 lb Medjool dates 1.5 cups almonds 1. Pit 0.5 lb Medjool dates and mash into a paste. 2. Powder 1.5-2 cups of almonds in a blender and mix with the date paste (add until paste is relatively stiff) 3. Pack stiff paste into a small bowl or cake form, then turn out onto a plate and serve. Optional: Flavoring with strawberries and/or peppermint (dehydrate, powder in blender, and mix with the almond powder in step 2), also mix the almond powder with a small amount of honey for date cake icing. Final product is very rich and we like it best as a small slice served chilled with fresh blackberries, peppermint, and apple slices. The cake will store for 2+ months in a Ziplock in the fridge without loss of freshness. Stephen

Every diabetic is unique; that said one of the most common denominators is the need to count carbs. However, from there, everyone deals with it differently. Type1 on pumps can 'up' their insulin to cover a snack; folks on injections are committed depending on the duration of their shot; Type2 have many different management strategies. That said, its like a budget. If you get 20gm carbs, anyone (diabetic or not) can choose to eat them as candy, vegetables, whatever. And food with a lower carb count -- more can be consumed before hitting the target limit. Obviously some foods are better choices health-wise and also metabolically, but everyone is different. That's why it can be very difficult to determine what is, exactly, a diabetic-friendly dessert. As mentioned earlier, many sugar free items actually have a higher overall carb count than their "regular" counterparts. For some people, their bodies digest other components of food (fats, proteins) differently as well, and that may or may not affect their blood sugars. Sugar-free jell-0 has a zero carb count. Whip cream is also very low (but higher in fats).