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 °•.☼.•°ღ
Labels: Delectable, How to...Tutorial, Nourishing Food
