Several non dirty mango cutting methods

When cutting mangoes, methods such as digging balls, cross cutting, half cutting, cup edge peeling, and slicing can be used to avoid dirtying hands. These methods can effectively reduce juice contamination and keep hands clean.

1. Ball digging method

Stand the mango upright and use a fruit ball digging tool to dig out the hemispherical flesh along both sides of the fruit core. This method can directly obtain regular mango balls, with intact fiber around the core, and the fingers only touching the mango skin during operation, resulting in less juice leakage. Suitable for making fruit salads or dessert decorations, the remaining fruit pits can be gnawed on and attached to the flesh.

2. Cross shaped method

When mango is not peeled, use a knife to draw grid like knife marks on the surface of the flesh, with the depth determined by not cutting the skin. Grasp the ends of the mango with both hands and push it outward. The flesh will appear as a granular protrusion, which can be eaten directly or scraped off with a spoon. This method does not require contact with the fruit pulp throughout the entire process, making it particularly suitable for processing ripe and soft varieties such as Guifei Mang.

3. Half cutting method

Cut the mango along the flat surface, avoiding the core, and obtain two pieces of flesh with skin. Use a glass cup to grip the border between the fruit peel and flesh, and press down to make the flesh fall into the cup. This method can quickly separate the flesh and skin, and only requires contact with the skin during the operation, making it suitable for scenes such as making mango milkshakes that require a large amount of flesh.

4. Cup edge peeling method

Cut intact mangoes longitudinally into moderately thick peeled fruit slices. Take a regular glass cup and place the mango slices with the skin facing down on the edge of the cup mouth. Use force to slide down to make the flesh completely peel off. This method utilizes the curvature of the cup edge to separate the fruit skin, and the processed fruit flesh can be directly sliced and placed on a plate, making it suitable for making bento meals.

5. Slicing method

After peeling the mango, cut it vertically into three pieces, and treat the middle part with a separate core. Spread the stone free meat slices flat on a cutting board and cut them horizontally into evenly thin slices while keeping the bottom skin connected. Finally, roll up the fruit peel and secure it in place, forming a floral shape. Although this method requires brief contact with the fruit flesh, it can be directly consumed by holding the fruit peel after molding, making it suitable for gatherings and tea breaks.

When choosing mangoes, it is recommended to choose mature fruits with sunken fruit stems and pectin on the skin, as the flesh of these mangoes is more likely to separate from the core. Before processing, the mango can be refrigerated for a moment to reduce the fluidity of the juice, and using a ceramic knife can reduce the oxidation and discoloration of the fruit flesh. The remaining mango kernels can be scraped off the attached flesh to make mango juice, or boiled together with black tea bags to make fruity tea drinks. People with allergies should wear gloves when handling mangoes to avoid contact with skin allergens.