There are over 1000 varieties of mangoes throughout the world.
Mangoes are a delicious summer fruit high in vitamins and nutrients. Eating them, however, can be a bit of a challenge. If you cut and clean mangoes correctly, there is no need to get your hands slimy or your teeth full of stringy fiber. The ideal mango should be ripe but firm. If the mango is too ripe it is best used in smoothies or for pulp. You can use mangoes in a variety of dishes and drinks, or enjoy them as they are.
Instructions
1. Hold the mango with your left hand and balance it upright with the stem side down. This will keep the pit in the right position so that you don't cut it. Hold the flat oval side with the narrow rounded side facing you.
2. Take the knife in your right hand and slice the mango from top to bottom along the flat side of the pit. Repeat on the other side. You will have three pieces -- the two sides and one piece with the pit.
3. Make vertical and horizontal cuts onto the two fleshy sides so that the mango flesh is cut into bit-size squares. Cut down to, but not through, the skin. Pop the skin inside out so that the mango squares are pushed out.
4. Peel the squares off with your fingers or with a paring knife. Use the paring knife to remove the remaining from the pit.
Tags: mango flesh, paring knife, that mango, with your
