![]() Make a cut around the mango's center and twist it open. Since the fruit is hard you won't be able to scoop it out of the peel. Quick tip: If you're cutting up an unripe mango, use the same process but peel the mango first using a vegetable peeler. Don't forget to trim any remaining fruit away from the pit before discarding. While this method removes most of the fruit, there will still be some left attached to the pit. Run a spoon in between the peel and the fruit to separate the slices or cubes from the skin, already cut and ready to eat. If you'd like diced mango, make cross-hatched cuts. Lay one of the portions skin-side-down and use your knife to make slices, careful to slice through the flesh and not through the skin. This will remove most of the edible fruit. Slice the mango all the way down about ¼ inch away from the stem on one side, leaving you with a flat semicircle of fruit - or lobe - with the peel attached. The flat seed or pit runs from the stem to the opposite end of the fruit. All you'll need is a sharp knife (preferably a chef's knife) and a cutting board. While Bohlman says "there's no wrong way to cut a mango," she recommends this tried and true method. Add them to your bowl of cubes.Begin by slicing the lobes off of the pit. 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. What's the best way to cut a mango in perfect cubes – without peeling it first, and with absolutely no hassle?
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