Mango is a tropical Indian fruit belonging to the Anacardiacee family. It has a thin peel with a reddish green color and a golden yellow flesh although these characteristics vary slightly depending on the place of production and cultivation. Here's how to clean it and cut it.
Mango is a tropical Indian fruit belonging to the Anacardiacee family. It has a thin peel with a reddish green color and a golden yellow flesh although these characteristics vary slightly depending on the place of production and cultivation. Mango has a sweet taste with a slightly acidic aftertaste and in recent years we can find it more and more often in the counters of our supermarkets. Used both as a fruit and as a side dish, mango is rich in vitamins and good fats and it can be enjoyed in rich salads, second courses or energizing centrifuges. Let's see how to clean it and cut it to perfection according to the "porcupine" technique!
How to cut and clean the mango step by step
Clean the mango under cold running water and dry it by dabbing it with a sheet of absorbent paper so as to handle it and cut it more easily (1). Once cleaned, place the mango on a cutting board and cut it with a very sharp knife in two lengthwise: this operation is particularly delicate because the mango stone is long and very attached to the pulp and cutting it you will find it in one of the two halves (2). Cut the pulp by removing the stone with the tip of the knife. Cut the flesh by making oblique cuts without reaching the very thin peel. Apply a light pressure with your hands from the outside of the skin so to inflate the pulp (3) and take the pulp cubes. Mango is ready to be enjoyed in your preparations!
To remove the stone more easily you can proceed in this way: cut the mango into three parts of which the central one will contain the stone and take the pulp attached to it with a sharp knife.
Be careful when cutting the pulp with longitudinal cuts: the peel of the mango is very thin and by piercing it with the knife you run the risk of cutting yourself!