<prompt> Seapehi se hloahloa se seha mango joang?nan  <response>: Instruction in English: How does a professional chef cut a mango? . Response in English: A professional chef would cut a mango by following these steps:1. First, hold the mango steady on a cutting board with one hand, using a sharp chefs knife, slice off one side of the mango, along the seed.2. Slice off the other side of the mango, leaving the center with the seed that can be used later.3. Take one half of the mango and score it, cutting the flesh in a criss-cross pattern but being careful not to cut through the skin.4. Push the skin side upwards making the cubes of mango pop, making it easier to cut them away from the skin. You can use a spoon or a knife for cutting it off or even bite them right off the skin.5. Repeat the same process with the other half of the mango.6. The center part that contains the seed also has some surrounding flesh that can be cut away or eaten. Using this method, a professional chef is able to quickly and efficiently cut a mango while also minimizing waste. . Response in Sesotho: Seapehi se hloahloa se ne se tla seha mango ka ho latela mehato ena: 1. Pele, tšoara mango e sa sisinyehe holima lepolanka le sehang ka letsoho le le leng, u sebelisa thipa e bohale ea seapehi, khaola lehlakore le leng la mango, haufi le peō. 2. Khaola lehlakore le leng la mango, u siee bohareng ka peo e ka sebelisoang hamorao. 3. Nka karolo e le ngoe ea mango me u e tšoaee, u sehe nama ka mokhoa oa criss-cross empa u hlokomele hore u se ke ua khaola letlalo. 4. Sutumelletsa lehlakore la letlalo holimo ho etsa li-cubes tsa mango pop, ho etsa hore ho be bonolo ho li khaola hole le letlalo. U ka sebelisa khaba kapa thipa ho e khaola kapa ua ba loma hang-hang letlalong. 5. Pheta mokhoa o tšoanang le halofo e ngoe ea mango. 6. Karolo e bohareng e nang le peo e boetse e na le nama e pota-potileng e ka khaoloang kapa ea jeoa. A sebelisa mokhoa ona, setsebi sa chef se khona ho khaola mango ka potlako le ka mokhoa o nepahetseng ha se ntse se fokotsa litšila. 