How to peel mangoes quickly and cleanly

The fastest and cleanest way to peel mangoes is to use the vertical cutting method or cup edge peeling method, which can preserve the integrity of the flesh and avoid juice contamination. Mango has a soft texture and flat core, and traditional peeling methods can easily lead to waste. The vertical cutting method requires standing the mango upright on a cutting board, cutting thick slices on both sides along the core, making grid like knife marks on the flesh, and then flipping it outward to easily separate the fruit slices. The cup edge peeling method places the sliced mango flesh close to the edge of the cup mouth and pushes it downwards to naturally peel off the skin. This method is particularly suitable for ripe mangoes. It is recommended to use a fruit knife with finer serrations during operation, and keeping the blade parallel to the fruit core can reduce wear and tear. If the mango skin has a wax layer, you can first rub it lightly with salt and then rinse it to improve the smoothness of peeling.

When processing mangoes, choosing fruits that are about 70-80% ripe is easier to handle. For overripe mangoes, it is recommended to use a spoon to scoop out the flesh. Before and after using the cutting tool, it should be wiped with lemon juice to prevent oxidation and blackening. The remaining fruit pulp can be vertically cut into thin slices and removed. Uncut mangoes should be stored in a cool and ventilated place during daily storage. Cut flesh should be sealed and refrigerated, and consumed within two days to avoid digestive discomfort when consumed with high protein foods such as seafood.