How to cut mangoes into chunks the fastest and best

The fastest and best way to cut mangoes into pieces is to use the cross flower knife method, which can be combined with peeling and core removal techniques to improve efficiency. The main steps are to select mature mangoes, place them stably, divide them vertically, draw grids, and turn them outward to take meat.

1. Choose mature mangoes with moderate maturity. The flesh of the mango is soft and easy to separate from the core. The best state is when the stem is slightly depressed when pressed. Immature mangoes have coarse and hard fibers that increase cutting resistance, while overripe mangoes have loose flesh that is difficult to shape. It is recommended to choose meat rich varieties such as Kaite Mang or Tainong Mang, which have a golden yellow skin with a red halo and no black spots.

2. Stable Placement Techniques

Stand the mango upright on the cutting board and cut off both ends by about 1 centimeter to form a flat base. Cut vertically along the direction of the fruit core into three parts, with the middle part with the core treated separately. Using a non slip cutting board or placing a wet towel at the bottom can prevent rolling and keep the cutting edge parallel to the fruit core during cutting.

3. Cross flower knife operation

Take the inner surface of the seedless mango petal facing upwards, draw longitudinally at intervals of 0.5 centimeters until the skin is not cut, and then cross horizontally to draw a grid. The optimal depth is 90% of the thickness of the fruit flesh. If it is too shallow, it may result in incomplete meat extraction, and if it is too deep, it may damage the skin. Thin skinned varieties such as Guifei Mang can reduce the grid density appropriately.

4. Outward extraction method

Use both thumbs to press against both ends of the fruit skin and push outward, causing the grid shaped flesh to protrude and bloom. Flatten the inner side of the fruit peel with a knife to obtain neat cubes. For the remaining flesh near the core, it can be scooped or sliced. This method saves 40% of time compared to traditional peeling methods.

5. Key points for core processing

After the core part is erected, the skin is removed by circular cutting, and the remaining flesh is sliced along the edge of the core. The surface of mango kernels with high maturity is smoother, and the attached flesh can be scraped off with a stainless steel spoon. Small core varieties such as Xiaotai Nong can be directly cut in half and then excavated.

It is recommended to soak the sliced mango pieces lightly in lemon juice to prevent oxidation, and store them in refrigeration for no more than 2 days. Refrigerating mangoes for 30 minutes before cutting can reduce juice loss, but being too hard can affect the smoothness of the cutting process. For daily consumption, you can choose to cut and eat immediately, and when making desserts, give priority to using red elephant tusks with less fiber. When processing, using a sharp serrated knife is easier to control the cutting depth than a regular kitchen knife, and it is important to avoid the coarse fiber area around the fruit core.