Use your knife to carve any remaining meaty pieces away from the pit. Peel the skin away from the pit it'll come off in a long strip. Use a knife or spoon to cut them off the skin. Gently press the skin inside-out, so the cubes separate. Working with one fleshy slice at a time, score in cubes to (but not through) the skin. You'll now have two nice fat pit-less slices and a flat pit surrounded with a thin layer of flesh (center, bottom photo). Remove the first slice, and repeat, cutting past the pit on the other side. As you slice, try (by feel) to come as close as possible to the large flat pit inside angle the knife around it. Take a sharp or serrated knife, and make a vertical slice just slightly to the right of center. An Ataulfo will naturally rest on one of its flat sides you want to turn it so a narrow side faces up. Take your ripe mango (the skin will be yellow-gold, not green), and turn it on its side. Think perfectly ripened peach, with hints of citrus.Īnyway, enough with the rapturous compliments. Inside, its flesh is bright gold, and firm/creamy not at all the coarse/stringy texture of a typical mango.Īnd flavor? There's not a sweeter fruit anywhere. Identify an Ataulfo mango by its flattened appearance, and golden (not green or red) skin. They're generally available late April to early August, so their season is shorter than the more common year-round varieties. If you've never tasted this super-sweet, creamy mango, run – don't walk – to your nearest supermarket and pick some up. Thanks to Susan Reid, a CIA-trained chef and my fellow test-kitchen baker, I now know the most efficient, effective way to prepare a mango for serving.Īnd I've been practicing a lot lately, as one of my very favorite fruits – Ataulfo mangoes (a.k.a. Hint: NOT the way I've just started in the picture above. Here’s what worked for me, have you tired this before?Ĭheck out the video that shows you the steps to separate the mango skin from the mango flesh.What's the best way to cut a mango in perfect cubes – without peeling it first, and with absolutely no hassle? You still need a knife to cut the mango cheeks away from the center but after that it is smooth sailing with the glass. Cubes are great for fruit salads and other mango recipes. Yes, a cup, glass or even a bowl would likely work well. Here you can either scoop out the flesh with a large spoon (if eating right away) or score the two fleshy parts into cubes. Simple tools that you already have– a glass! I think this is the best way to peel a mango. Yes! Here’s an easy shortcut that makes cutting a mango much easier and it might even bring a smile to your face. Have you tried this method? If so, let me know what you think. You could try a mango peeler like this one on Amazon. It’s more of mysterious middle area that is fibrous and tough and its color blends into the flesh seamlessly making it difficult to see the separation.Īnd, even once you figure out how to cut around the middle and have two “cheeks” of the mango you still need to separate the flesh from the skin so that you can move on with your mango enjoyment. You’ve heard that it’s necessary to cut around the oval mango pit or rough part of the mango in the center but a mango isn’t like an avocado whose seed is obvious.
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