How do you properly cut up and eat a mango?!
How do you properly cut up and eat a mango?
thanks
Answers:
Preparation
Mangoes are known to be a messy fruit because they have a large, flat pit and lots of juice. To prepare a mango, place it, narrow side facing you, on a cutting surface. Slice through the mango as close to the pit as possible on one side. Then repeat on the other. You now have two thick mango slices and the pit, surrounded by a small amount of mango flesh.
Take one of the two thick slices and place, skin side down, on a cutting surface. Make vertical and horizontal slashes through the flesh (but not through the skin), as if you were going to play tick-tack-toe. How big the mango is and how small you want the cut pieces to be will determine the actual number of cuts.
Hold the sides of the mango slice with each hand and pop up the fruit by turning the skin in an inside-out manner, and then eat the fleshy cubes or cut them away for whatever dish you're preparing. Peel the skin that remains around the pit and cut away whatever flesh remains attached to the pit, and eat it over the sink.
*TIP: Don't worry if your mango has a few surface blemishes. Some mangoes have black spots that frighten away some consumers. But they're just a sign that the sugar content is high. In fact, we look for mangoes with some black spots.
Varieties
There are hundreds of varieties of mangoes varying in size from a few inches to ones that weigh as much as 5 pounds! Most varieties turn yellow as they ripen except the Kiett and Kent, which can be ripe while still green in color. The flesh is a comparable yellow-orange.
Haden is the number-one mango in production, distinguished by a smooth skin and an oval, slight kidney shape. It weighs just under a pound, has a flat, oval pit, bright yellow-orange flesh, and firm texture.
Kent is large and plump (about 1? pounds) and full of juice and meat with little fiber or string. The flash is sweet with good tropical flavor.
Tommy Atkins is the brightest mango, distinguished by its red, hard skin. It's shaped like a Haden, but is not as flavorful.
Kiett is a large mango whose weight can reach 3 pounds, although it averages slightly more than half of that. It is only moderately sweet with juicy, yellow flesh.
Francisque is a medium-size, flat mango from Haiti with deeper orange flesh and apricot-like flavor qualities.
Van Dyke is a small mango with a distinctive protruding nipple and a pineapple-like flavor.
Atalufo is another small mango.
Source(s):
ENJOY~
Slice right down the middle. That's what my mother does. Yum. You made me want a mango. ;D
some say, only do it while in the bath..
it all depends on the ripeness of the mango
one way is to cut all around in a series of wedge-shaped sections, which you can pull away from the hairy stone in the middle. these sections are the full length of the fruit but quite narrow in width.
another way is to slice it in a series of parallel slices getting closer to the flat side of the stone each time.
in my opinion, no single method is perfect. the nice thing is, if the mango is ripe enough, you have to lick your fingers, palms, wrists etc to catch up all the delicious juice.
You cut the mango in half, then you slice the "meat" of the mango in squares, and lastly you flip the skin over and push the mango "meat" out.
http://homecooking.about.com/od/howtocoo...
Look in a gourmet kitchen supply store. I have heard that there is such a thing as a mango slicer. never seen one before, but I have heard that they work!
it depends on the type..there are those which usually fall with the 'applemango' kind, which without the skin has a really fibrous surface, that, u just peel off all the skin, and slice the meat part in pieces/sizes u like, then discard the big seed left. then u have those much smoother ones, their fibers are much more fine, unlike the other where the fibers are thick and visible.. with this one, you can of course do the same, or you just, without peeling the skin off, divide the mango into 3 layers, on one side slice the mango starting at the center top part where the root was cut off, slice it all the way down to the tail part, now you're left with 2/3 of it, then turn it over to the unexposed side, with the skin still on it, and do the same. then the seed at the middle layer is left, discard that.
Mangos are one of the most sensual fruits around , best eaten with your lover. I like to carefully peel the skin off of a ripe ,slightly soft with no discolorations fruit. If you pull off the stem there should be no brown flesh there. I slice the fruit paralell to the flat seed on both sides. then around the seed but not too close, as the flesh gets fibrous there. Once the seed is exposed you can squeeze the last of the flesh off with your teeth into your mouth by biting it. All this time your hands will be getting juicy and will need to be licked clean,MMMmmmmm
Peel cut and eat. Even licking the remainder of the juice on the seeds.
Randy already gave a good description. It's too messy if you peel the skin off first. Just hold the mango stem side up with narrow side facing you. After some practice you'll be adept at cutting as close to the seed as possible. However, after cutting up the mango into 3 pieces (the 2 'cheeks' and the seed), I don't do the crisscross cuts; I find more satisfaction in just placing one of the cheeks onto my palm then scoop out the meat with a spoon a little at a time as I go about eating it. There's no other neater way on eating the meat around the pit, though.
Another trick: Using a drinking glass' rim, scoop out all the meat from the cheek starting from the rounded end in one smooth sweep. Nice, safe, and neat.
Mango's a messy fruit, true. But the mess is all worth it.
A mango is almond shaped (or mango shaped, but work with me here!) Take the base of the mango and cut about 1/2 inch off the bottom... if you try too high you will know because you knife will hit the seed (pit) and not go completely through... if this happens go lower and try again. Once you cut the bottom off you will be able to set it on your cutting broad standing up giving you a stable cutting surface.
Now the mango seed again similar to an almond, the fatter side of the mango is called the checks and the thinner side is called the ears.
Take your pairing knife and start at the top of the mango and slice down as if you were cutting it down the middle and lop off one the fat sides (or checks). You will feel your knife touch the seed in the middle. Use the seed to guide your knife, this will allow you get the maximum amount of fruit. Now do the same to the other check. The 2 checks should be removed. You are now ready to separate the fruit from the peel.
Take you knife a cut each check into 3 strips lengthwise. Then lay one piece at a time down on your cutting board fruit side up peel down. Slide your knife between the peel and fruit (keeping the blade as close to the peel as possible) until you have separated the fruit from the peel. This is very similar to peeling pieces of cantaloupe if you've ever done it.
To remove the ears or thin strips on the sides, start at the top again, and slide you knife down the thin sides of the seed lopping off the ears. Take these strips and repeat the above step to remove the peel from each.
You now have 8 strips of mango and hopefully all 10 fingers! You can chill and enjoy them the way they are or dice and turn into mango salsa or fruit salad. Enjoy!
Simple. First skin your mango with a vegetable peeler. Now take large slices off the sides of the pit, followed by additional slices wherever there is remaining mango flesh. When you end up with the pit you can eat the residual flesh off of it immediately, Incidentally, larger mangos usually have larger pits, so size doesn't directly predict yield.