How to cut a mango ~ mangoes are one of the most luxuriously delicious fruits, but if you’ve never dealt with one, they can be perplexing. I’ll show you how to cut it easily into perfect little chunks so you can enjoy it as is, or in a recipe.
Mangoes are delicious, plentiful all year round, and cheap. But none of that matters unless you know how use them. Mangoes are juicy, and if you try to attack them with your vegetable peeler you’ll end up with a slippery slimy mess, and probably a skinned knuckle. And if that weren’t bad enough, they’ve got an annoying oblong pit inside that is difficult to avoid when cutting.
But here’s the secret ~ if you slice off the two sides of the mango, along either side of the pit, and then score the flesh with a sharp knife, cutting down to, but not through, the peel, you can then flip the whole thing inside out and voila, you have perfectly cut little squares.
But mangoes aren’t only for Mexican food. The juicy golden chunks are an important ingredient in my RAINBOW POKE BOWLS.
And they’re essential to making my SPICY MANGO PERSIMMON CHUTNEY.