Mangoes can be a delightful addition to your meals, but their unique shape and pit often make cutting them a daunting task. If you’ve ever hesitated to buy this tropical fruit due to the perceived complexity of slicing it, you’re not alone. However, with the right technique, you can effortlessly enjoy mangoes without the hassle.
To begin, ensure that you have a ripe mango on hand. A ripe mango will yield slightly to gentle pressure and have a sweet aroma. Once you’ve selected your fruit, place it on a stable cutting board.
1. Identify the Pit
A mango has a large, flat pit in the center. The key to cutting it lies in understanding its orientation. Hold the mango upright and visualize the pit running vertically through the fruit.
2. Cutting the Sides
Using a sharp knife, make a cut about a quarter of an inch from the center on one side of the mango. Repeat this on the opposite side. You should now have two large halves of mango, referred to as “cheeks.”
3. Dicing the Flesh
With the halves still attached to the skin, make lengthwise and crosswise cuts in the flesh, being careful not to pierce the skin. Once you’ve made the cuts, simply scoop the diced pieces out with a spoon.
4. Utilize the Remaining Flesh
Don’t forget about the smaller piece that contains the pit. You can cut around the pit to extract any remaining flesh.
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In summary, cutting a mango doesn’t have to be a challenge. With a little practice, you’ll be slicing and dicing like a professional in no time, making mangoes a staple in your kitchen.
Keyphrase: How to cut a mango
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