How to peel mangoes most conveniently

The most convenient way to peel mangoes is to use a knife to cut the flesh along both sides of the core, and then peel off the skin with a spoon or cup edge.

Mango peel is thin and tightly attached to the flesh, and traditional hand peeling can easily lead to overflowing juice. Stand the mango upright and use a fruit knife to cut the flesh vertically from both sides of the core, obtaining two thick mango slices. Take a glass or metal spoon, place the edge of the mango slice against the inside of the cup mouth, gently press and slide downwards, the flesh will fall completely into the cup, and the skin will naturally separate. This method can preserve the integrity of the fruit pulp to the greatest extent possible, avoiding oxidation and discoloration caused by finger contact with the pulp, and is particularly suitable for making fruit plates or dessert decorations.

For ripe soft mangoes, you can first cut the skin horizontally into a grid shape, then flip the skin in the opposite direction to make the flesh bulge, and use a knife to flatten the flesh pieces. It is recommended to wear disposable gloves to prevent slipping during handling, and choose a sharp serrated knife for easier operation. Immature green mangoes have a tough skin, so you can first use a peeler to remove the surface layer, and then cut the fruit kernels. Regardless of the method, the mango surface should be washed under running water first to remove possible pesticide residues and dust.

It is recommended to consume peeled mangoes as soon as possible or store them in refrigeration to avoid oxidation and blackening. If long-term storage is required, the fruit pulp can be cut into pieces and frozen for making smoothies or jams. When choosing mangoes, it is best to choose those with smooth skin without black spots and elasticity when lightly pressed. Over ripe mangoes have loose flesh that is not easy to form. People who are allergic to mangoes should avoid direct skin contact with the fruit peel juice, and can use kitchen paper to isolate them during handling. Daily consumption should not exceed 200g per day, and diabetes patients need to control their intake.