How to peel big mangoes conveniently

The most convenient way to peel a large mango is to use a fruit knife to cut two pieces longitudinally along the core of the fruit, divide the flesh into three parts, and then make grid like knife marks and turn them outward to take the meat. The key to peeling mangoes is to fix the position of the fruit core, control the depth of the knife, and also use the edge of the cup mouth to assist in peeling off the skin. There is a layer of fibrous tissue between the mango peel and flesh, which can easily cause damage to the flesh when peeled off directly. When using vertical cutting method, it is necessary to choose mangoes with moderate maturity, as overripe flesh is too soft to form. Wash and dry the mango first, place it upright, and then cut it about 1 centimeter from both sides of the core to obtain two thick flesh pieces and a middle part with a core. When making a cross shaped knife mark on the flesh surface, be careful not to cut off the bottom skin. Use your thumb to press against the center of the skin and push outward to obtain neat mango pieces. The core part can be gnawed on the remaining fruit flesh, or peeled and sliced for consumption. For green mangoes with hard skin, a peeler can be used to remove the outer layer of hard skin before cutting into pieces. In special circumstances such as making mango flower shapes, it is necessary to retain the intact skin as the base. At this time, it is advisable to choose semi ripe mangoes, and it is more convenient to use a ball cutter to remove the flesh. Wear gloves when handling mangoes to prevent juice contamination, and it is recommended to choose fruit knives with finer serrations for better separation of fibrous tissue. There is more fiber around the mango core, and this part of the flesh is suitable for making fruit puree or desserts. Mango contains allergenic proteins. After peeling, it is recommended to soak it in salt water for a moment before consumption to reduce the risk of allergies. Uncut mangoes should be stored in a cool and ventilated place for daily preservation, and cut flesh should be refrigerated and consumed as soon as possible. When handling mangoes, pay attention to cleaning the knives and avoid sharing the cutting board with spicy ingredients. For special populations with gum allergies, it is recommended to heat mangoes above 60 degrees Celsius to destroy allergenic proteins before consumption. When choosing mangoes, it is best to have no black spots on the skin and elasticity when pressed. The loose flesh of overripe mangoes is not conducive to shaping and cutting.