The first picture displays the fat side of the mango, and the second picture displays the skinnier side. What I like to call the "butt" of the mango (where the fruit was attached to the tree) is face down.
Place your knife parallel (in line) with the fat side of the mango. You will find where the flat side of the seed starts and ends by starting with the point of your knife in the center (it will hit the top of the seed here), and removing the tip of the knife and reinserting it as you gradually work your way away from the center. You should only be probing outward from the center a fraction of an inch. Once you can make a clean cut all the way down, you know that you have cleared the seed.
Use this same method for the other side of the mango.
Place the two halves aside and work with the middle section that houses the seed, first. Cut the skin away from the middle section. Next, slice your knife at an angle around the seed.
Do this to all sides of the mango until there is barely any fruit left that can be removed.
What fruit may be left around the seed is like licking the batter from the cake bowl. Mangoes are like nature's gold--no ounce of mango should be wasted.
Return back to the halves of mango that you had set aside. This is where you could score with your knife the infamous checkered pattern into the fruit part without slicing through the skin to get those pretty cubes. After scoring, you turn the skin inside out and remove the pieces of fruit from the skin. Here's a video if you prefer that method.
Here is what I do:
Slice as shown and "fillet" the fruit from the skin for each piece. If the mango is really ripe, you should also be able to pull the skin from the fruit.
I keep stressing that no mango ever goes wasted. I will go as far as to scrape each skin with my teeth to get all of the fruit. I may even eat the skin, too.
Keep the fruit as large strips or cut how you like. Enjoy!
No comments:
Post a Comment