Description
Instructions
- With a small paring knife, carefully peel the skin off the mango. You can also leave the skin on and remove it with a spoon, as described in Step 5. We find it easiest to remove the skin before cutting the mango, but some are more comfortable using a spoon to remove the skin than peeling it with a knife.
- Holding the mango with one hand, stand the mango on a cutting board with the point downwards and the stem facing upwards. Mangoes have a flat-ish oblong pit in the center. Standing the mango up like this allows you to envision the contour of the flat, oval pit inside. Your objective is to cut along the sides of the pit, separating the flesh from the pit.
- About half a finger width away from the center of the fruit, use your knife to carefully slice the sides (aka the “cheeks”) off the pit while slightly angling your knife toward the center of the mango.
- After removing the cheeks, there will still be some mango flesh around the pit. You won’t be able to dice this part of the mango perfectly, but it’s still worth salvaging. With one hand, turn the mango 180 degrees so the flat part of the pit is facing your belly (where you removed the cheeks). Use your paring knife to peel off the skin of the two remaining sides of the fruit. Slice the flesh off the pit the best you can.
- Removing the skin with a spoon: If you haven’t already removed the skin, take each cheek and cut lines vertically through the fruit’s flesh without cutting through the skin. Turn the mango so that the vertical lines you just cut are now facing you horizontally. Cut lines vertically through this side of the fruit without cutting through the skin so you end up with grid-like lines. After you’ve created a grid-like pattern in each cheek of the mango, take a large spoon and scoop out the cubes, leaving the skin behind. You can also slice off the mango flesh using this method and a paring knife.
- Slice the fruit into thin wedges or dice for smaller pieces.
- Prep Time: 2 min
- Category: Recipes
- Method: Too Easy