Cut fresh mangoes lengthwise, along the pit.
Once you learn to locate the mango pit, the rest is easy. The long, 1/2- to 3/4-inch-thick pit
runs the length of the fruit between the two plump cheeks.
Cup the mango in your palm, then peel the skin from the flesh with a
small, sharp knife.
After determining the location of the pit and allowing for its 1/2- to
3/4-inch thickness, cut through the mango lengthwise down the side of pit
until its fleshy cheek is cut off. Do the same for the other side.
Cut the remaining fruit from the pit in thin slices; use in recipes that call
for diced fruit, in sauces, or serve raw as an appetizer.
How to cube a fresh mango
Without peeling, cut the fruit from the cheeks, as described above, score flesh
into squares about 1/2- to 3/4-inch in size, cutting to, but not through, skin.
Gently push the mango cheek inside out, pushing fruit cubes up and apart.
Cut chunks from the skin to serve.
(The skin can cause irritation, so it should not be eaten.)
How to store mangoes
Keep unripe mangoes at room temperature to ripen, which may take up to 1 week. A paper bag might help them ripen sooner, but they will not ripen at temperatures below 55 degrees F. Ripe mangoes can be kept in the refrigerator for up to 2 weeks, or they can frozen, dried, cooked in syrup or puréed.
Page 1 > Mango History, Choosing Fresh Mangoes
Page 2 > Mango Preparation and Storage
Page 3 > Featured Mango Recipes
