How to peel and cut a mango?

An easy and effective way to clean and serve mangoes! And then sweet enjoyment …

Mango, a fantastic tropical fruit, not so common in our supermarkets and markets, but when found, is worth enjoying. The taste is very characteristic of southern fruits – sweet, slightly citrusy, when in its best period it reminds of peach, with a faint note of coconut aroma … It is a personal experience! The mango that is still green is somehow tasteless, and if it happens to be despised, then it is very sweet, but also full of fiber and is not a perfect experience. The perfect fruit is still firm, but you can feel the soft pulp under your fingers.

When you pick up this beautiful fruit, you think that it is safe, like most fruits, very easy to peel and cut. Well, it’s not like that! In fact, once you understand, it is more than simple, but for a start you may be surprised by the shape of the stone, which is unusually large and flat. On the other hand, with a classic peel, just like an apple, if the mango is ripe and juicy, you will create a mess and additional work around cleaning the kitchen!

By the way, apart from its sweetness and great taste, this fruit is very healthy. Mango is rich in vitamins A, C and E and minerals: zinc (Zn), which helps with skin problems (acne, psoriasis …), protects the immune system and accelerates wound healing, as well as magnesium (Mg), which helps with muscle relaxation. and nerves and improves blood circulation.

In addition to the fact that you can eat this fruit in its natural state, only peeled and chopped, you can also make fruit salads, various desserts, creams, smoothies, ice cream. However, mango is also excellent in various sweet and savory combinations, with various types of meat, for salsa with tomato and spices, as an addition to curry-type dishes … So, the possibilities are limitless!

How to peel and chop a mango

First, wash the mango well under running water and dry it. If you want, to make it easier to handle the fruit, remove only a small part from the bottom, just for stability. I don’t usually do that, but I recommend it.

Calculate that the stone is large and flat and that it spreads through the entire central part. The two wider (flat) sides are where most of the pulp is. Use a knife to cut these two parts in parallel.

There is usually not much pulp on the rest of the mango, but try to separate it from the stone as much as possible. If you feel that you have hooked it, move the knife so that it goes around it.

Use a knife to cut the net depending on the size of the cubes you want. Do this all the way to the bark, but do not cut it.
Then take that part and turn it upside down with your hands. Remove the cubes with a knife, or if the mango is completely ripe, you can do it with your fingers. Repeat the same with the other half.

Clean the remaining, narrow parts of the mango by just cutting along the edge right next to the rind, and then just continue along the rind until the inner part separates.

You will see that the stone is large and white, but also that there is a little juicy part left around it. Try to remove it with a knife, obliquely from the middle to the bottom, fry immediately 🙂 and do not report it to other residents! You can’t make the right dice anyway.
If you haven’t tried mangoes yet, I highly recommend you try them, and now you have instructions for peeling and cutting!