How to cut a mango

Mangoes are delicious, but how in the world do you get all the goodies out of that slippery little fruit? One of my friends told me that mangoes seem to taunt him from the produce bin. He wants to eat them but doesn’t know how to cut the silly things. Here is a step-by-step to show that fruit who’s boss.

1. Choose a mango that is slightly soft, but not so ripe that it feels squishy. Check for squishy spots and pass up that piece if you find one. When mangoes get old, they get stringy on the inside, so don’t keep it at home for too long before you eat it!

2. Wash outside skin. Place mango on cutting board “standing” on the opposite end from the stem with the flattest sides of the fruit on the right and left (not facing you.)

3. The mango pit is shaped like a clamshell, so keep this in mind when cutting. Place knife slightly to the right of the stem and begin slicing downward. Imagine running the knife down a very slight curve to make a backwards C.

4. Spin mango and repeat on opposite side so that you have 3 pieces: the center and 2 side sections.

5. Use knife to score side sections in a checker board pattern, being careful to cut through all of the fruit but not the outer skin.

6. Flip skins inside out and cut off mango squares.

7. For center (pit) section, peel off skin. Use knife to carefully slice off fruit still attached to pit. (not possible to get it all off, so don’t try too hard!)

Mangoes are great by themselves or made into a quick fruit medley with frozen blueberries, a peach, and some ground flaxseed.  You can also freeze mango pieces for a smoothie or get adventurous with a mango salsa. Whatever you do, these guys are loaded with lots of beta-carotene, vitamins, and enzymes, so eat up!

~ by kristyrobinson on July 9, 2009.