I love mangoes in fruit salsas, salads & to snack on. They are the perfect summer fruit! Today I am sharing some knife skills education on how to cut a mango. SELECT A RIPE MANGO: Look for mangoes that are football shaped rather than thin or flat. The flatter mangoes may be stringy. Avoid stringy looking, shriveled mangoes. The mangoes that are fuller & rounder usually have the deep color of a ripe peach instead of the yellowish green that the other varieties have.
Check the area around the stem; if it looks plump & round, the mango is ripe. With the stem end up, smell the mango. A ripe mango will have a sweet, fruity aroma & be slightly soft to the touch, like an avocado or peach. A few brown speckles is also a normal indication of ripeness.
PREPARE to cut the fruit with a sturdy cutting board & desired knives. (I used a chef’s & paring knife.)
SLICE the mango lengthwise on either side of the center core.
TRIM the sides around the center core.
SCORE the fruit inside the peel, but not through the skin of the peel.
PUSH the fruit outwards.
Carefully REMOVE the cubes of fruit by cutting down towards the cutting board as close to the skin that you can.
REPEAT until all fruit is removed from the peel.
*1 medium to large Mango yields about 3/4 to 1 cup of cubed fruit.