Since moving to Oregon I have fallen for the mango. I guess they're sold back east as well, but I never tried on until I moved here. Now I can't get enough of them...except that peeling them and eating them is always a big mess. This guy shows how to do it right:
Nah, there's a better way, Mr. Appell. You start out the same, but once you have the 2 bowl-shaped pieces, you take one of them in the palm of your hand, and with a paring knife or army knife, you slice gently through the meat of the mango in a 3/4 to 1 inch grid pattern. When you slice, go all the way down to the skin, but try not to go through the skin. Once you've done that, put the knife down and turn the mango piece inside out, holding it the way you would a sock that you're turning inside out.
Now you'll have some near-cubes or near-prisms of mango that you can easily slice off the skin or simply eat directly off the skin.
This is the least messy way that I've found, and I believe we can thank good old Martha S. for it, if I'm remembering correctly.
Nah, there's a better way, Mr. Appell. You start out the same, but once you have the 2 bowl-shaped pieces, you take one of them in the palm of your hand, and with a paring knife or army knife, you slice gently through the meat of the mango in a 3/4 to 1 inch grid pattern. When you slice, go all the way down to the skin, but try not to go through the skin.
ReplyDeleteOnce you've done that, put the knife down and turn the mango piece inside out, holding it the way you would a sock that you're turning inside out.
Now you'll have some near-cubes or near-prisms of mango that you can easily slice off the skin or simply eat directly off the skin.
This is the least messy way that I've found, and I believe we can thank good old Martha S. for it, if I'm remembering correctly.