The correct method for peeling mangoes

Mango peeling can be done using methods such as cutting from the stem, cross scratching, and cup edge scraping, which can keep the flesh intact and avoid juice contamination.

1. Pruning technique

Cut a circle horizontally along the top of the mango stem, with a depth that just touches the core. Grasp the upper and lower parts of the cut with both hands and rotate them in reverse to easily separate the flesh and core. Use a spoon to scoop out the hemispherical flesh or chew it directly, and the skin naturally becomes a container for holding. This method is suitable for mangoes with moderate ripeness, as the flesh is prone to cracking when it is too soft.

2. Cross scratch method

Stand the mango upright and use the tip of the knife to draw four equal lines from top to bottom, cutting the skin without damaging the flesh. Fingers push the fruit peel upwards from the bottom, causing the scratch to bloom into a petal like shape, which can be directly broken into square pieces of flesh. It is recommended to use this method to peel the green awns before cutting them into pieces, which can reduce juice loss. Pay attention to using a fruit knife instead of a kitchen knife as a cutting tool to avoid cutting too deeply.

3. Cup edge scraping method

Take the edge of the glass and align it with the cut surface of the mango. Press the fruit flesh towards the cup mouth with force, and the skin and flesh will automatically separate. This method has a significant effect on thicker fibers of Kaite Mang, and it is easier to maintain a 45 degree tilt angle during operation. Residual fruit pulp can be scraped off with a spoon, suitable for making dishes such as mango milkshakes that require puree.

4. Freeze peeling method

Freeze uncut mangoes for two hours and remove them, then let them stand at room temperature for five minutes. At this point, the skin expands and contracts due to heat, creating gaps with the flesh. The skin can be completely peeled off by hand. The frozen mango has a texture similar to ice cream and can be sliced directly for consumption. It should be noted that excessive freezing can cause the flesh cells to rupture and the taste to deteriorate after thawing.

5. Grid Splitting Method

After removing the seeds from the mango, cut it in half and draw dense grid patterns on the surface of the flesh, reaching the depth of the skin but not cutting it. Pinch the two ends of the fruit peel with both hands and turn them outward. The flesh particles are neat and protruding, making it easy to eat. This method is particularly suitable for making fruit platters, with adjustable grid size for fruit grain thickness. It is recommended to use Australian or narcissus awns with thick flesh and small pits for operation. When processing mangoes, choosing fruits with moderate hardness and no black spots on the skin is easier to handle, and peeling them after refrigeration can reduce the probability of juice leakage. If allergic to mangoes, gloves should be worn to avoid contact with phenolic compounds seeping from the skin. The peeled fruit flesh can be soaked with lemon juice to prevent oxidation, and when consumed with yogurt and sago, it can balance the sweetness and greasiness. Uneaten mango meat should be sealed and stored, refrigerated for no more than 24 hours to maintain the best flavor.