You can use a knife or vegetable peeler to remove the peel from a mango, but I find the easiest way to remove it is to find a large glass with a thin rim. Place the mango in the palm of your hand so that the flesh of the mango is facing out. Line the top of the mango up with the rim of the glass. Gently press the mango against the glass so that the peel goes on the outside and the mango meat goes on the inside. Continue to guide the mango with your palm along the rim of the glass so that the peel separates completely and the mango falls into the inside of the glass. A fresh, ripe mango is best for this dish, but you can substitute frozen cubed mango in the same amount for the tart filling. Fresh lime juice is a much better, more flavorful product to use then shelf-stable lime juice. You can squeeze lime juice in advance, place in an airtight, freezer-safe container and hold in the freezer. Defrost the lime juice the night before you want to use it. It is better not to heat the lime juice in any way when defrosting, as it might change the flavor.