How to peel a mango

Overview

Peeling and cutting a mango can seem daunting at first due to its unique shape and large central pit. However, with a few simple techniques, you can easily prepare this delicious tropical fruit for eating. Mangoes are rich in vitamins A and C, as well as fiber, making them a healthy addition to any diet.

Common Methods for Peeling and Cutting Mangoes

There are several popular methods for preparing a mango, each with its own advantages:

Method 1: The 'Cheek' and Scoop Method (Hedgehog Method)

This is perhaps the most common and visually appealing method, especially when serving the mango.

1. Wash the Mango: Begin by thoroughly washing the mango under cool running water.
2. Identify the Pit: Mangoes have a large, flat, oval-shaped pit in the center. The 'cheeks' are the fleshy parts on either side of the pit.
3. Cut the Cheeks: Stand the mango upright on a cutting board. Slice downwards on one side of the pit, about a quarter-inch away from the center, to cut off one 'cheek'. Repeat on the other side to remove the second cheek. You will be left with a central section containing the pit.
4. Score the Flesh: Take one of the mango cheeks. Using a sharp knife, carefully score the flesh in a grid pattern (like a checkerboard), making sure not to cut through the skin.
5. Scoop or Invert: You can now either scoop out the cubed mango flesh with a spoon, or gently invert the skin by pushing upwards from the rind to expose the cubes, which can then be sliced off.
6. Prepare the Pit Section: The remaining central section with the pit can be carefully cut away from the pit, and any edible flesh can be sliced off.

Method 2: The Peeler Method

This method is straightforward and similar to peeling other fruits.

1. Wash the Mango: As always, start by washing the fruit.
2. Peel the Skin: Use a sharp vegetable peeler to carefully remove the skin from the entire mango. Be mindful of the shape and try to get as close to the flesh as possible without cutting too much of it away.
3. Cut Around the Pit: Once peeled, you can then cut the mango cheeks off the pit as described in Method 1, or slice the mango into rounds, cutting around the pit.
4. Dice or Slice: Continue to cut the flesh into desired pieces.

Method 3: The Knife Skinning Method

This method requires a bit more knife skill but can be very efficient.

1. Wash and Cut Cheeks: Wash the mango and cut off the two large cheeks as described in Method 1.
2. Slice Off the Skin: Hold one mango cheek in your hand (skin-side down). Carefully use a sharp knife to slice downwards, separating the flesh from the skin. Work your way around the curve of the cheek.
3. Dice or Slice: Once the skin is removed, you can dice or slice the flesh as desired.
4. Prepare the Pit Section: Cut away any remaining flesh from the pit.

Tips for Choosing and Storing Mangoes

Choosing a Ripe Mango: A ripe mango will yield slightly to gentle pressure when squeezed. It should also have a sweet, fruity aroma near the stem. Color is not always the best indicator of ripeness, as it varies by variety.

Storing Mangoes: Unripe mangoes can be left at room temperature to ripen. Once ripe, they can be stored in the refrigerator for a few days to slow down the ripening process. Cut mangoes should be stored in an airtight container in the refrigerator and consumed within 1-2 days.

Nutritional Benefits

Mangoes are a powerhouse of nutrients. They are an excellent source of Vitamin C, which supports the immune system, and Vitamin A, essential for vision and skin health. They also provide dietary fiber, which aids digestion, and various antioxidants like mangiferin, which may offer protective health benefits.