To know them is to love them! In this section you will find out exactly how a mango should be treated, with great tips on how to how to peel, slice, cut and serve mangoes to enjoy them to the fullest.
How to peel and slice a mango
You should always start by washing your mango thoroughly to clear any pesticide residue or sap which, if transferred to the flesh, may cause an allergic reaction in some people.
Method 1:
To cut a mango in this way, you will need a large kitchen knife, a vegetable peeler and a corn-on-the-cob holder.
1. Wash the mango thoroughly.
2. Hold the mango in one hand and peel the mango with a vegetable peeler. Put the peeler away.
3. Slice off the top and bottom of the mango with a knife.
4. Insert a corn holder into the mango from one end. This will steady the mango while you slice it. The mango can actually stand by itself which is very helpful.
5. Hold the corn holder and slice off the cheeks.
6. Cut the flesh off the pit carefully.
7. Your mango is ready to be sliced or cubed, according to your recipe. Enjoy!
Method 2:
To cut a mango in this way, you will need a very sharp knife, preferably with a serrated edge. This method works best with firmer mangoes as perfectly ripe mangoes are too fragile to handle in this manner.
1. Wash the mango thoroughly.
2. Hold the mango sideways and insert the knife under the skin very close to the surface at the top of the mango.
3. Slowly peel a thin strip of skin off the mango along the curvature of the fruit as if you were peeling a potato.
4. When the entire mango has been peeled in this way, insert your knife into the flesh as close to the wide surface of the stone as possible.
5. In see-sawing motion, work your knife blade along the length of the stone all the way through to the other end of the mango as if you were filleting a fish.
6. Cut the chunks of mango flesh crosswise or lengthwise into thick slices. Enjoy!
