A scored mango offers even-sized cubes for serving as a healthy snack or as an addition to a salad or salsa. Mangoes have tough, inedible skins encasing the sweetly tart orange flesh. This peel can hold cubes of the fruit together after scoring, providing for an attractive presentation on the plate or just a simple way to cut the cumbersome fruit. Select fully ripe mangoes that are firm but give slightly to gentle pressure to ensure the best flavor and easiest slicing.
Things You'll Need
- Cutting board
Wash the mango in cool, running water.
Stand the mango up on its wide bottom, setting it on top of a cutting board. Cut the mango nearly in half, guiding the knife along the outside of the large inner seed in the center of the fruit. Cut off the entire other side of the mango, slicing near the seed. You should have three mango slices, with the seed encased in the thin interior slice. Set the seed-containing section aside.
Set one mango slice on the cutting board with the flesh side facing up. Insert the point of your knife into the flesh and slice it into 1/2- to 1-inch cubes by guiding the knife lengthwise, then widthwise. Cut through the mango flesh, but do not pierce through the skin.
Push up on the skin side of the mango, turning the scored slice inside-out. This makes the fruit cubes pop up so you can easily cut them free from the skin if desired. Score the second seed-free slice using the same method.
Tips & Warnings
- After scoring the two main halves of the mango, a third slice containing the seed remains. Although you can't score it and leave it in the peel, you can trim the fruit from around the large seed, cut off the peel, and serve it in a bowl or add it to a fruit salad.
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