How to cut mangoes into small cubes

To cut mangoes into small cubes, the core needs to be removed first, and then the flesh needs to be sliced with a cross knife and turned outward. The specific operation can be divided into two methods: peeling method and skinning method, and the appropriate method should be selected according to the maturity and consumption needs of the mango.

1. Peel and Cut Method

Select mangoes with moderate maturity, wash them, and cut two large pieces of flesh longitudinally along both sides of the fruit core. Place the fruit pulp and skin facing downwards, and use the tip of the knife to draw a uniform cross grid on the surface of the fruit pulp. Pay attention to the depth of the knife to avoid cutting the skin. After completion, pinch both ends of the fruit peel and turn it outward. Use a knife to cut off the square flesh along the peel. This method is suitable for making fruit salads or dessert decorations, with neat and beautiful cuts that are easy to eat.

2. Peel cutting method

can be used for harder green mangoes. Stand the mango upright, avoiding the core ring, and cut out four pieces of flesh with skin. Draw parallel knife marks on the inside of each piece of fruit flesh, with a spacing of about 1 centimeter, and then cut horizontally into blocks. Finally, use a spoon to scoop out chunks of fruit pulp along the skin, which can preserve the juice to the maximum extent possible without losing it. This method is suitable for making mango glutinous rice or dishes that require shape preservation, as the fruit pieces are not easily deformed.

3. Matured Soft Mango Processing

Over ripe mangoes have soft flesh, it is recommended to freeze for half an hour before operation. Cut it in half to remove the core, use an ice cream scoop to scoop out the spherical flesh, and then cut it into cubes with a knife. Or use a spoon to scrape off the fruit pulp in a bowl and cut it into small pieces with kitchen scissors. Keeping the knives and cutting board dry during processing can prevent the fruit pulp from sticking, making it suitable for making mango sauce or juice.

4. Tool selection

Using a sharp serrated knife is more suitable for cutting mangoes, as ordinary kitchen knives are prone to crushing the flesh. Using a hot water knife before cutting can reduce the adhesion of fruit pulp fibers and make the cut surface smoother. When dealing with large quantities of mangoes, it is recommended to wear kitchen gloves to avoid allergic reactions that may occur when the juice comes into contact with the skin.

5. Storage Tips

Cut mango chunks should be consumed as soon as possible. When stored temporarily, they can be soaked in light salt water to prevent oxidation, or sprinkled with a small amount of lemon juice. Can be stored flat and frozen for a long time, and sealed in a bag after freezing. refrigerated storage should not exceed 24 hours, and thawed mangoes are more suitable for making milkshakes or baking. Mango is rich in vitamin A and dietary fiber. After cutting, it is recommended to pair it with yogurt, sago, and other foods to enhance its nutritional value. When handling, pay attention to checking whether the fruit stem is rotten, as spoiled mangoes can produce irritating substances. Suggested for children to cut into smaller pieces to avoid choking risks. In summer, mango chunks can be mixed with passion fruit, coconut milk, and other ingredients to make ice cream, which not only helps cool down but also replenishes electrolytes.