Find out how to cut a mango in just a few steps with my simple guide! Cutting a mango into cubes is easy to do in three simple steps – carefully cut the meat away from the elongated pit, to achieve the meat with crosses and cut the mango away from the bowl.
Cut Mango is a wonderful snack with warm weather during the summer manner. I am stored mature mangoes in the fridge so that I can cut them quickly and enjoy them when I want a cold, fresh snack. You can even freeze cut mango for use in smoothies (or Margaritas!). Otherwise, use this tutorial on how to cut a mango to produce mango -sala, mango cheese cake and salmon -tacos.
How to determine when a mango is ripe
It is really easy to see when a fresh mango is ready and ready for cutting! Here are the best indicators:
- Skin tone: The most obvious indicator is how colors the skin is. Mangos catch green and become colorful as they mature. The most common large mangoes you find in the shop are often referred to as “red mangoes” (or Tommy Atkins variety). They become too deep red from green to golden/orange when they ripen. Honeymangos (or Atachfo variety) become light green to full golden yellow when mature.
- Odor: You are looking for a strong, sweet fragrance with floral undertones.
- Press gently: Unripe mangoes are very firm. A mature mango easily conveys pressure, an excellent sign that the meat is tender and ripe inside. Note that it should not be so soft that your fingers sink into her with a gentle press. A mushy mango is superfluous. Reserve this overripe mangoes to mix in smoothies!
How to cut a mango
Find out how to cut a mango in a few simple steps with my fast tutorial. Diced Mango is wonderful in as many dishes as Salsa, Burgers and much more.
Recipe for printing
Instructions
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Cut the pages away from the pit: first cut off a thin slice from the bottom (trunk side) so that the mango can stand upright without wiggling. Start with a sharp knife at the top of the mango and cut off one of the wide pages, whereby the knife around the oval pit is implemented in the middle. Repeat on the other side. (You will have two “cheeks”.) Cut off the short pages in the same way.
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Hits the mango: Place the mango skin on a cutting board. Cut a network through the mango meat by exerting enough pressure to cut on the skin, but not properly. (A smaller shoe knife can be easier for you to use for this step.)
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Cut the mango meat away from the skin: push the skin outwards so that you can stretch out fresh mangow displages. Cut the diced mango away from the skin with a knife or scoop it out with a spoon.
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You can also cut off any additional mango meat from the pit to ensure that there is no waste.
Notes
- A mature, but still slightly solid mango is the easiest to cut. If the meat is very soft and the skin is wrinkled, you can still cut the mango, but you can do more caution. The mango becomes a little more difficult to handle because the meat is so soft. The meat cannot keep in robust pieces and can easily fall apart or mushy.
- Cool the diced mango in an airtight container. It is best used within 24 hours.
Nutrition
Calories: 124Kcal | Carbohydrates: 31G | Protein: 2G | Fat: 1G | Saturated fat: 0.2G | Polyunes unsaturated fat: 0.1G | Monoons unsaturated fat: 0.3G | Sodium: 2mg | Potassium: 348mg | Fiber: 3G | Sugar: 28G | Vitamin A: 2240IU | Vitamin C: 75mg | Calcium: 23mg | Iron: 0.3mg
*Diet exclusion
How to cut a mango
1. Cut off a thin slice from the end of the stem so that a flat surface stands upright.
2. Start at the top of the mango with a sharp knife to cut off the two wide sides from the pit.
3. Repeat this with the narrow sides of the pit.
4. Place each of the mango slices peeled on a cutting board. Cut a mesh pattern into the mango meat without breaking the skin.
5. Press the shell to the outside so that the mango meat is more exposed and separates between the cuts.
6. Use your knife to cut the cubes away from the skin, or use a spoon to get it out.
How to measure the size of the stone
If you know the approximate size of the mangosa, you cannot cut and reduce the amount of mango meat that remain on the pit after cutting. The best way to guess its size is to stab the tip of your knife into one of the fatter sides of the mango. See how far it goes until it meets the side of the pit in the middle of the mango. Use this depth to assess roughly where the sides of the mango can cut off. So easy!
How do you use a glass to remove mango meat?
Take a clean, thin glass and try this simple hack! After completing step 1, you have 4 pieces of mango meat, with the skin still switched on. You can let the parts as IS or the grid into the meat. Press the mango with the meat side of the fruits, which puts the glass and skin on the outside, into the upper edge of the glass, so that the glass slides between the meat and skin. The meat falls into the glass and you can throw the skin away. Repeat with the other mangowanges.
The seed is your pleasure
A meat around the pit of the mango is often left. I like to eat it myself, just as I would eat from the COB like me! It is the perfect cuisine. (Remember that juicy mangoes can be chaotic; they have been warned!)
Pro tips for cutting a mango
- Choose the right knife: I use a sharp chef’s knife for the entire process, from cutting off the cheeks from the pit to the gate. However, you can use a small shoe knife for the evaluation step for more precision or if you feel less comfortable to keep a large knife.
- Freeze the cut mango, Place the seasoned pieces in a layer on a sheet metal shell lined with parchment paper. Freeze until the sale, then transmit it into a freezing bags or an airtight container and keep it up to 3 months.
- Mangos are closer to the pit, fibrous, So remember when you cut it around. If it feels like your knife is cutting a little crispy or thread like a thread, you are probably a little too close to the pit. Angle the knife blade a little outwards and cut them on.
Frequently asked questions
Yes! All mangoes have a pit in the middle and have to have their meat cut off. A smaller variety such as honey mangos has less meat around the pit and the thinner skin, but this method works independently of the size or type of mango.
If you have bought mangoes from the shop that need a day or two to tire, just store them next to each other on your kitchen table counter and not stacked. Stacking can lead to bruises and vulnerabilities, since mangoes are quite sensitive when softening. Leave them at room temperature.
As soon as the mangoes are ripe, put them in the settlements of your fridge for up to 1 week. The cold refrigerator slows down the ripening process considerably, so that you can have a perfect mature mango on hand for several days!
Yes! Mangoshaben are not edible. If you have an allergy to poison Ivy or poison ponds, I recommend wearing mangoes when dealing with mangoes. The peels contain urushiol, the skin in poison fees and oaks that can cause itching, swelling or a rash. Mango meat does not contain urushiol and is safe to eat.
If you have tried this out how to cut a mango tutorial, don’t forget to evaluate it and know how to get in the comments below. I love to hear from you!