At first glance, the mango looks easy to peel. However, peeling mangoes often leaves an unpleasant sticky liquid behind. In addition, the large mango seed in the middle also makes the mango flesh around the seed difficult to cut. There are several ways to peel a mango that can make it easier for you to enjoy this fresh fruit.
Step
Method 1 of 2: Cutting Mangoes Into a Honeycomb Shape
Step 1. Wash the mango first
Hold the mango under running water and gently rub it with your hands while rinsing the fruit. You can also use a special fruit and vegetable brush to scrub the skin of the mango, but this is not necessary because you will not eat the peel.
Step 2. Place the mango on a sturdy cutting board
Using your non-dominant hand, stand the mango on a cutting board. You will be cutting the mango from the top to the bottom. Using your dominant hand, grab a serrated knife.
Step 3. Use a serrated knife to cut the mango into three pieces
Mangoes have flat seeds that are difficult to cut in the middle. The mango itself is oval in shape. When you cut the mango into thirds, make two parallel slices on either side of the seed. The thickness of each slice is about 2 cm.
- The fattest parts on either side of the mango are called the "cheeks."
- When cutting a mango, you want to slice as thickly as possible on the "cheek" because this is what you will be eating.
- You will have three slices of mango: two cheek slices that have a lot of flesh, and one slice of the center of the fruit where the seeds are located.
Step 4. Scratch the incisions on both slices of the mango cheeks
Use a knife to make longitudinal and transverse incisions on the cheek. The distance of each incision is about 1.3 cm, and the incision should not penetrate the skin of the fruit.
Step 5. Press the back side of the sliced mango cheek so that the flesh sticks out
Each incision will stick out to produce a honeycomb-like shape. Now, you are ready to take the mango flesh which is indeed a lot on this cheek.
Step 6. Slice each segment with a fruit and vegetable paring knife
You can slice each piece of flesh using a fruit and vegetable paring knife before serving the mango. Be careful when slicing the segments as the skin of the mango is very thin. If you slice through the skin of the fruit, you could injure your hands. Sometimes, when the mango is ripe enough, you can simply use your hands to pick up the segments of the fruit's flesh. People often even eat the flesh of the mango straight from the skin!
Step 7. Cut a circular wedge in the center of the fruit where the seeds are located with a fruit and vegetable paring knife
Place the slices flat on a cutting board, then slice the flesh in a circle around the mango seeds. It can be difficult to pinpoint the exact location of the seed, but in simple terms, the location of the seed starts when the mango is too difficult to cut. The seeds of this mango fruit are also oval in shape.
Step 8. Peel the skin from the remaining flesh
Use your fingers to gently peel off the skin from the mango slices with the seeds. Mango skin is very thin and easily peeled off.
Method 2 of 2: Chopping Mango With the Help of a Corn Fork
Step 1. Wash the mango first
Hold the mango under running water and gently rub it with your hands while rinsing the fruit. You can also use a special fruit and vegetable brush to scrub the skin of the mango, but this is not necessary because you will not eat the skin of the mango.
Step 2. Peel the mango using a Y-shaped vegetable peeler
Hold a vegetable peeler with your dominant hand and a mango with your non-dominant hand. Gently move the tip of the vegetable peeler from the top of the fruit to the bottom of the fruit in long strokes.
- You don't have to press too hard on the mango when you peel the skin.
- When you have finished peeling one part of the mango skin, turn the mango around to the other part that has not been peeled so that the mango skin is completely peeled off.
- Be careful when peeling; your hands can become very slippery.
Step 3. Slice the top and bottom ends of the mango
Mangoes are oval in shape, almost like an American football ball. The upper and lower ends of the mango are small rounded ends. Slice these two ends to make them flat.
Step 4. Prick a corn fork at each end of the mango
The sharp edges of the corn fork will easily pierce each end of the mango. When you cut the flesh of the mango, hold the corn fork so that your hands are dry and the process of cutting the flesh is not too slippery.
Step 5. Use a knife to cut the mango into three pieces
Mango has a flat seed in the middle that is difficult to cut. Mango fruit itself is oval in shape. When you cut the mango into thirds, make two parallel slices on either side of the seed. The thickness of each slice is about 2 cm.
- The fattest parts on either side of the mango are called the "cheeks." This is the part that you will cut.
- When cutting a mango, slice as thickly as possible on the "cheek" as this is what you will be eating.
- You will have three slices of mango: two cheek slices that have a lot of flesh, and one slice of the center of the fruit where the seeds are located.
Step 6. Slice the flesh of the fruit from the seeds
Using the same knife, slice off any remaining mango flesh until only the seeds remain. Use the same motions you used when peeling the mango. Move the knife from top to bottom to cut the mango flesh.
- You've reached the seed of the fruit when your knife can no longer slice through the flesh of the mango.
- Fresh mangoes are ready to be enjoyed.
Tips
- Make sure the mango is ripe. The mango is not too hard and should already be a little mushy. Gently press the mango to check for doneness.
- Be careful when cutting mangoes because mangoes are very slippery!
