![]() That’s how we peel a mango - a ripe one, that is. ![]() I am not presenting one way as better than the other either. Thais, and perhaps other Asians, hold a knife with the blade facing away from the body and also peel away from the body, guiding the knife with the index finger. If you’re an American and you don’t peel this way, I’d say you’re definitely in the minority. (The only exception to this is when they use a vegetable peeler in which case the peeling is done in quick strokes away from the body.) This is my observation. Apparently, Americans generally hold their knife with the blade facing the body and, with the thumb guiding the knife, also work their way toward the body as they go. These are a relative of the Haden mango, with red, yellow, and darker green skin.When an American sees me peel something with a knife - be it a piece of fruit or a potato - he or she invariably makes a comment about the way I hold the knife. Tommy Atkins: This is the most popular type of mango found in the US, usually available between March and July.They’re sweet-tart in flavor and the skin on The Honey mango is thinner, turning slightly wrinkly when ripe. Ataulfo (The Honey): These mangoes are yellow on the outside and a deep golden color on the inside.The skin is generally green, red, and yellow colored, with the green becoming more yellow as the mango ripens. Haden: The world’s most widely grown mango, often in season from March through May.Here are just some of the varieties you might recognize: Most mangoes that you see in the supermarkets come from our neighbors to the South, including Brazil, Guatemala, and Mexico. There are hundreds of types of mangoes out there, yet only some are available in the States. Using your knife, cut the flesh lengthwise into thin slices. Place one mango half down on its flat side. Still using the paper towel, hold the mango on its end and cut the flesh away from the pit. Cut along one side of the pit, then repeat with the other side. Using a paper towel for grip, hold the peeled mango on its side. First, use a peeler to remove the skin of the mango. Mango spears are great for snacking, and the perfect shape for fruit platters! Here’s how to cut a mango into spears: Done! The Easiest Way to Cut a Mango into Spears ![]() Firmly grasping one half of the mango, use a spoon to scoop and scrape the cubes away from the peel. Next, make crosswise cuts in both halves to form a “grid” pattern. ![]() Do your best to not cut through the peel! Repeat with the other mango half. Holding one half of the mango, use a knife to make lengthwise cuts in the flesh. Step 3: Make crosswise cuts in each half. Stand the mango on its end, and carefully cut the remaining flesh from either side of the pit. You’ll be left with two mango halves, and the middle part that contains the pit. Using a sharp knife with your free hand, cut along one side of the pit, followed by the other side. From the top view, you should be able to picture its flat, oval-shaped pit. With one hand, hold the mango on its side lengthwise. Here’s how to cut your mango in easy-to-use cubes: Mango cubes are great for fruit salads, and for blending into smoothies.
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