My marketing and social media savvy son, Nick, tells me that I need to do shorter posts more regularly. Since I usually blog only once I’ve perfected a recipe after making it multiple times, I’m departing from that course and will be taking Nick’s advice today.
Despite the plethora of internet videos showing how to peel a mango using a glass, I’ve always found this to be an incredibly messy process.
My method for cutting a mango breaks down into three very simple steps:
STEP ONE – One side of the mango is flatter and one side is more rounded. Put the flat side of the mango down on your cutting board. Press down on the rounded side of the mango with your hand and using a long bladed serrated knife, slice off the top half of the mango. Your cut should be about 1/2″ above the center, which will clear the pit. Turn the mango over (cut side down) and do the same thing. You now have two halves with a lot of pretty mango flesh, just waiting to be cubed.
STEP TWO – Score all of the juice mango flesh in a criss-cross fashion – be careful not to pierce the skin! This is how your mango will look at Step Two.
So far, so good, right?
STEP THREE – Now all you have to do is turn each of your mango halves inside out, and slice off the cubes.
Mangos cut this way are not messy and yield nice even cubes that look lovely in salads – like my Colorful Vegan Thai Salad pictured below!
Mangos are one of the Clean Fifteen – high in potassium, Vitamin C, and Vitamin A, and a decent source of fiber (5 grams) for a luscious fruit that always feels like a treat. A whole mango is only 200 calories, and costs about a buck. We usually don’t think of fruit as having protein, but a mango also has about 2.8 grams of protein.
Now that you know the easiest, least messy way to cube a mango, you can find lots of ways to use them more often!