How to cut a mango
The trick to cutting a mango is working around the large, flat seed that runs down the middle. It's nearly the same size as the fruit itself, and most of the fruit flesh is in the domed "cheeks" on either side of this seed.
The best approach is to cut off the cheeks and then trim any remaining fruit flesh from the seed itself.
Choose heavy mangoes that give slightly when you press the area around the stem. Skin color varies by variety and isn't necessarily an indicator of ripeness, but look for mangos that have smooth skin with no blemishes.
There is no substitute for a truly ripe mango. The juice starts running down your hands as soon as you make the first slice, and you'll find yourself wanting to lick the bowl when the last piece is gone.
Here's the best way to slice a mango for fruit salads, salsas, or eating straight from the skin.
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