HOW TO CUT A MANGO (2 SIMPLE WAYS!)
SELECTING A RIPE MANGO
May through August is mango season.
Apply firm but gentle pressure to the fruit. If it gives slightly when squeezed, it is ripe and ready to eat.
Place mango on a cutting board, stem facing up. Insert a sharp knife about ¼-inch to the right of the midline. Cut all the way down. Repeat on other side.
You should now have 3 slices of mango. Dice the flesh in a crosswise fashion. Then use a spoon to scoop flesh from the skin.
Using a vegetable peeler, remove all of the skin from the mango.
Remove the right and left cheeks. Place flat side down on a cutting board then dice like classic method.
To ripen a mango, place in a sealed paper bag for 2 days. Don't forget to remove edible flesh from around the pit & dice this too. One medium-sized mango will yield 1 ¼ – 1 ½ cups of fruit.
PRO TIPS & TRICKS