Not only are mangos delicious, but they are healthy as well! They are packed with pectin, vitamin C and vitamin A. They also contain enzymes that can break down protein and fiber to help digestion. To top it off they have 25 different kinds of carotenoids to boost your immune system.
When choosing a mango, you want the skin to be unblemished (no mold or soft spots) and no wrinkles. The flesh should feel firm but still have a “give” to it when slightly pressed on. The fruit should have a nice mango aroma when you smell it.
Mangos taste delicious “as is” or you can add them to yogurt, smoothies, fruit salad, salsa, pancakes. You can use them to make delicious frozen treats in the summer by blending mango with orange juice and then freezing in ice pop molds. So yummy!
Now that you have some ideas for how to eat your mango, you’ll want to start by cutting it! Looking at mango it can look like a daunting task, but once you get the hang of it, it can be super easy!
The Best Way to Cut a Mango
Sharp knife that fits comfortably in your hand. A medium sized blade is perfect. I like the Victorinox Chef’s Knife.
1. Wash and dry the mango.
2. Inspect the mango for it’s shape. You will notice that it’s not perfectly round, but has a slightly oval shape with a “plump” side, and a “skinny” side.
3. Hold the mango so that the plump sides are facing left and right. You want the skinner or, “pointier” ends facing up and down or, north and south. Hold the mango with your non dominant hand and begin to slice the mango starting from the center and slightly curving to the left or “plump” side of the mango. The seed in the mango is shaped much like a fat pumpkin seed, but MUCH larger. With slightly curving your knife as you cut down, you are essentially carving along the curves of the mango seed. If you do not curve your knife enough, you will feel the resistance from the seed on your knife. Simply angle your knife more to follow the curve of the seed.
Do this to both plump ends of the mango.
4. Now, you should be left with the center edges of the mango. Simply turn the fruit and cut those skinnier edges off as well.
5. To remove the flesh from the peel of the fruit on the bigger portions, make cross hatch slices into the flesh being careful NOT TO GO THROUGH THE FLESH AND CUT THE PEEL. It’s not a big deal if you do, but it makes it a bit more difficult to flip it to cut the cubes of fruit.
6. Laying your knife aside, hold the large, crosshatched section of the fruit and begin to press on the center bottom of the piece. You are aiming to flip the fruit in a concave fashion so that the cubes of flesh pop up and separate, making it very easy to cut the fruit from the peel.
7. When flipped up, carefully cut each fruit cube from the peel.
8. With the skinnier, smaller slices you too removed earlier, simply remove the peel with your knife.