The correct method for peeling mangoes

The correct methods for peeling mangoes mainly include top tearing method, cross cutting method, grid cutting method, cup mouth peeling method, and half twisting method.

1. Using the top tearing method [SEP], select mangoes with moderate maturity, rinse the surface with clean water, and then wipe dry. Place your thumb against the concave part of the top stem of the mango, and hold onto the fruit with the other four fingers. Slowly tear it down along the natural texture of the skin. This method can preserve the intact flesh fiber, making it suitable for direct consumption or making desserts such as mango halberds that require shape preservation. Be careful to apply even force when peeling the skin to avoid scratching the flesh with nails.

2. Cross cutting method

Place the mango upright and cut it parallel about 1 centimeter on both sides of the core to obtain three parts of flesh. Take thick chunks of fruit on both sides and use the tip of a knife to draw grid like knife marks on the surface of the flesh, with a depth that does not scratch the skin. Grasp both ends of the fruit block with both hands and fold it outward to make the cubic fruit grain protrude. Use a spoon to scrape along the inside of the fruit peel. This method is suitable for making fruit salads or decorating cakes, and the extracted fruit pieces are neat and beautiful.

3. Grid cutting method

Without peeling, use a fruit knife to draw dense cross patterns on the surface of the mango, with a spacing of about 0.5 centimeters between the knife marks. Grasp the ends of the mango with both hands and gently squeeze it, causing the flesh to protrude from the gaps in the grid. Use your teeth to gnaw or scoop it out directly. This method is suitable for outdoor picnics and other scenarios, and can prevent juice from getting on your hands. Pay attention to choosing mangoes with no black spots on the outer skin, and control the force when cutting to prevent juice splashing.

4. Cup mouth peeling method

After cutting the mango in half longitudinally, take a glass cup and press it down along the edge of the cut to allow the flesh to naturally fall into the cup. The curvature of the cup mouth can effectively separate the flesh and nucleus, especially suitable for processing fine fiber varieties such as ripe Guifei Mang. The flesh on the remaining fruit core can be scraped off with a small spoon, and this method can preserve the integrity of the flesh as much as possible when juicing.

5. Half turn twisting method

Hold both ends of the mango with both hands and rotate them in reverse until you feel the fruit core loosen. Gently pry open the separation gap with the tip of the knife to obtain the complete two halves of pitted fruit flesh. This method has a significant effect on large core varieties such as Kaitemang. When twisting, attention should be paid to controlling the force to avoid the flesh being squeezed and deformed. The separated fruit pulp can be directly sliced or diced, suitable for making dishes such as sushi that require a regular shape.

It is recommended to wear kitchen gloves when handling mangoes to prevent allergies, and choose fruit knives with finer serrations for easier operation. Uneaten mangoes can be sprinkled with a small amount of lemon juice to prevent oxidation, and stored in refrigeration for no more than 24 hours. For mangoes with a small amount of black spots on the skin but intact flesh, after peeling, the discolored areas around should be removed before consumption. If individuals with special physical conditions experience skin itching after coming into contact with mango peels, they should immediately rinse with clean water and avoid rubbing their eyes.