Slicing a whole mango can be challenging but easy to learn with a few simple techniques.
Mangoes are grown throughout tropical areas and enjoyed in a variety of ways. The National Mango Board reports that the tropical fruit is an excellent source of vitamins A and C and a good source of dietary fiber, with only 110 calories per cup. While it can be easy to purchase mangoes pre-cubed at the grocery store, it is more economical to buy them whole and cut them yourself.
Instructions
1. Wash the mango before you slice into it to prevent surface bacteria from entering the fruit. It is always important to practice safe food handling, especially with fruits and vegetables that may contain harmful bacteria. Use a clean knife and cutting board to minimize the chance of cross-contamination in the kitchen.
2. Stand your mango on the cutting board with it's "eye" or little bump facing you. Place your knife about one-quarter inch from the mango's thickest area and slice down, around the seed, through the mango. Flip the fruit and repeat on the opposite side. You should be left with two oval pieces that resemble cheeks. According to Chef Allen Susser, this is called the "slice and scoop" method and it is the safest way to peel and prepare a mango.
3. Cut parallel slices into the mango flesh, being careful not to cut through the skin. When you're finished, your mango should appear diced, like a checkerboard, but still attached to its skin. When you are ready, scoop the mango slices out of the mango skin using a large spoon.
Tags: cutting board, skin When, your mango
