Many exotic plant lovers consider the mango to be the juiciest, sweetest, and tastiest fruit native to India. Its popularity is due to the fact that it is not only very tasty but also useful. Mango contains a large amount of fiber, vitamins from different groups, micro- and macro elements, organic acids.
Thanks to its consumption, it is possible to strengthen the immune system, stabilize the nervous system and the digestive tract, and also get rid of excess weight. It is very important to choose the right fruit in the store. Particular attention should be paid to the softness, color, and condition of the skin. The most delicious part is the pulp, but in order to get to it, you need to peel the mango, as well as properly remove the bone and cut it, so as not to turn the ripe fruit into mush.
Slicing a mango isn’t easy — the flat pit makes slicing this fruit difficult.
A brief description of why mangoes are good for the body
The exotic fruit is native to India, more precisely to its humid tropics. The weight of a single fruit is about 400 grams. It is covered with a smooth yellow, reddish, greenish, and sometimes purple thin peel. The flesh is fibrous, with a flat pit inside. The color of the ripe flesh is orange or yellow.
The mango has an oval shape, slightly thinned on one side and slightly widened on the other. There are nubs or “cheeks” on both sides of the fruit. To correctly select the quality of the product, you need to lightly press on the thickening. The flesh of a ripe fruit is soft but firm. It has a strong spicy smell, and the riper it is, the stronger the flavor.
Both ripe and unripe products have useful properties. Mango is a source of many useful substances.
How to eat mango properly
The fruit can be eaten raw or used to make salads and healthy smoothies. The pulp is indispensable for making juices, smoothies, purées. It is also made into chips.
It is an ingredient in condiments, sauces: achar – the pulp is chopped and then marinated with vegetables, chutney – mashed pulp is stewed and then mixed with hot spices.
The unripe fruits are used to make a milkshake – the pulp is crushed in a blender and then mixed with milk.
How to cut a mango into cubes
Make sure the mango is fresh
The first thing you need to do is to get fresh mangoes. You need to determine if it is ripe. Different kinds of mangoes will look different when ripe. Hold the mango in your hand and gently squeeze to see if it squeezes a little, which means it’s ripe. Ripe mangoes seem heavy for their size and emit a lovely aroma, which means they are ready to eat. If the mango is soft, it is overripe. If it is hard, it needs more time to ripen.
Cut the mango right
It is proper to cut the mango piece by piece, cutting one side first. Hold the mango so that it stands on a cutting board. Use a sharp knife to cut down one side, to the right (or left, if you are left-handed) from the center. It’s like cutting a mango in half, but not in the center. Why not in the center? Because there’s a tough, inedible bone in the middle of the fruit. If your knife meets resistance, or you feel a stiffer texture, that means you’ve hit the bone, move the cut a little further from the center.
Cutting the mango
Now you need to do the same thing on the other side of the fruit. Turn the mango around, so you can cut the mango lengthwise from the other side. You now have two halves of the fruit. Depending on the size, there may be a lot of pulp around the pit. Feel free to cut off the pulp in one and a half to two and a half centimeters around the pit.
Slicing mangoes right
To easily cut the mango into cubes, you need to mark the prepared pieces of pulp. Determine the size of the desired slices. For example, lines that are close together are ideal for making mangoes for salsa, and wider lines are larger cubes and slices, perfect for fruit salad or eating as is. Be extremely careful not to cut the peel or cut the skin! Use the tip of a sharp knife or vegetable peeler to cut through the flesh, being careful not to cut the skin. Now cut each mango slice in half crosswise, creating cubes.
Peel the mango
Now that the mango is in pieces, turn the pulp inside out so that each part sticks out. At this point, if you are just eating the fruit as it is, you can bite off each piece. For a more formal mango, you need to cut off cubes of the mango. Continue.
Using a sharp knife, run the blade along the inside of the rind to cut off each piece of sliced mango. Do this either over a cutting board or over a bowl. Eat the mango as is, use it in a fruit salad or on top of yogurt or ice cream. Or simply whisk sliced mango in a blender with yogurt and a little lime juice. Add ice. You can also use diced mango in mango pie or ice cream. But this fruit isn’t just for sweet dishes and desserts, mangoes can add delightful flavor and great texture to unsweetened recipes, especially those with Thai origins.
How to remove a mango pit
Using a glass
The fruit is not peeled. The cheeks (sides of the fruit) are cut off from both sides as close as possible to the pit from top to bottom. The central part that is left is brought to the light, so that the pit can be seen, and is picked up with the edge of a thin-walled goblet or glass. The pitfalls into the container.
The method is only suitable for ripe fruit. The result is not very aesthetically pleasing and should not be served. The fruit (preferably not peeled) is cut as deeply as possible around the circumference. In the resulting incision on one side of the spoon is inserted, separating half of the fruit. The bone is removed from the other side with the same spoon.
The method of turning
Also, suitable only for ripe fruits. They do not need to be peeled beforehand. Act very carefully, trying not to crush the flesh. The fruit is cut in the same way as in the previous method, and turns the halves in different directions, as if “unscrewing” one of them. Separate the bone from the second with a spoon or a glass.
Hey. I’m the author of this blog. Ever since I was a kid, I’ve seen my dad slickly stabbing. Later he taught me how to throw knives and axes at a target. Then I fell in love with knives, especially about them. This blog is in honour of my dad.