13 November, 2011

How to Peel, Slice and Cut a Mango (& Peeling and freezing Mangoes)

It's Mango season, here in Australia, and We love them!

My personal favourite is Kensington Pride. Though I've been seeing the Huge R2E2's around this week and they draw my little boys' eyes (for I'm sure, obvious reasons).
I bought a 10kg box full of KP, to eat and to freeze and as the Universe would have it, on our drive homeward, I heard on the radio a request for anyone to call in, with directions on how to best cut a mango, to get the most from one.
I've had plenty of experience and thought I might document it to share with anyone who may not already know. (I hope someone did call into the station)

I like my mangoes ripe, yet firm and for me, the ones photographed here, are just perfectly ready to eat (and we certainly have been!)

 Within the mango is a large, oval shaped, flat stone-seed.

I locate the stem and balance my mango onto it, on my chopping board. (So, upside down).
I insert my knife into the end facing up, parallel to the chopping board and slice down the length, along the stone-seed as a guide. Following it's shape, to the bottom.

 Turn what is left of the mango around and do the same on the other side.

 Trim any excess off, again, gently following the seed.

With the tip of the knife, score in the flesh (just through to the skin) with either parallel or diagonal cuts.

 Press the skin up, from underneath, to get cubes of mango pushed up toward you.

 If you cut the mango just right, you may be able to make a face!


To freeze, you possibly would like the skin removed first.
I score (the skin only, not into the flesh) the whole mango, from top to bottom, into quarters.
With the stem end down again.

 The skin peels away easily from a ripe mango.

 As written above, remember when slicing off the cheeks around the large seed, to 'go by feel' with the knife.
Without the skin, the mango can get quite slippery. Often, a paper or clean towel will offer more grip on the mango while slicing.

 I trim off the remainder of flesh, until the stone is as close to clean as I am able to. The resultant pieces don't need to look great if you will be using the frozen mango for ice cream, lassis, cakes, curries or other recipes.


Enjoy mangoes ~ all year round!
°•.☼.•°ღ    

4 comments:

  1. We live in the NT, its high temperatures and humidity and heaps of mangoes here at the mo, everyone goes a bit mad and its known as mango madness! We get kilos and kilos of free mangoes every year as every second person has a paddock of mango trees! We slice and criss cross the cheeks like you show but actually its the untrimmed seed which is most fought over! Its so juicy! The only solution to make sure everyone gets a seed? Cut up several mangoes at a time!
    By the way, lovely blog, I've made my kids the kangeroo and joey for Christmas, been looking for a pattern for a while so thanks!

    ReplyDelete
  2. Hi Deb, thank you for your beautiful comment.
    My parents have lived in mango country in Western Australia, for most of their lives. Owning a banana/mango plantation for much of that time. So, I know just what you mean.
    I should have mentioned whole frozen mangoes in my post. We always ate them in the pool because they got so messy. A tradition I am now carrying on with my own little boys.
    I think the kangaroo/joey pattern may belong to Shannon at Rhythm&Rhyme? A blog I am more than complimented to be muddled with ღ

    ReplyDelete
  3. Interesting information and very helpful one.

    ReplyDelete

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