How do I cut a mango

Slicing mango: It's quick and easy with this clever trick

As tasty as a mango is, cutting the fruit is not that easy. With these helpful tips you can do it without losing too much pulp - the glass trick also works with avocados and kiwis.

Mangoes give fruit salads an exotic kick, refine main courses, desserts or mueslis. The hidden core inside doesn't make it easy to get to the sweet, yellow pulp. In the video above or here you can see how cutting the fruit can work very easily.

Cutting mango: this is how it works

A mango is particularly easy to cut if it is a bit firmer, i.e. not yet fully ripe. With these step-by-step instructions you will disassemble the tropical fruit correctly:

1. Cut the peel of the mango all around with a potato peeler.
2. Place the peeled fruit upright in front of you on the cutting board and hold the mango firmly with one hand. Then carefully use a medium-sized knife with a thin blade and cut off a slice about three millimeters thick. You can also see how this works in the photo show.
3. This cut gives you a straight surface. Then put the mango on this side. Then first cut off a slice of pulp from the upper, curved side - as close to the core as possible, but without hitting it.
4. Then cut more pieces from all sides of the mango. The best thing to do is to turn the fruit.
5. Now you can shape the pulp into the shape you want: in cubes or in strips.
6. What is left is the oval, hard core of the mango. There is usually more pulp on it that cannot be easily cut with a knife.

Tip: Take a spoon and scrape the remaining pulp off the core. Often you get two to three teaspoons of pulp in this way. The rest is not so good for cooking because it is too small to be diced, but you can stir it into yogurt, for example, and garnish with mint.

Trick: cut the mango with a glass

Cutting the mango is even easier with a glass. First, use a knife to cut the fruit lengthways on both sides along the core. This will give you two large halves of the fruit. Then take one half, press the pulp to the edge of the glass and pull it up on the mango skin so that the pulp slides into the glass. Repeat with the other half as well. You can also watch this peeling technique in the video.

Tip for ripe mangoes: make mango hedgehogs

If the mango is already a little riper, it tastes much sweeter and juicier. At the same time, however, the pulp is very soft and difficult to remove from the skin with a vegetable peeler. With this trick, the ripe pulp can be diced without having to peel the mango: The mango hedgehog is quick to make and is also a real eye-catcher for delicious buffets.

To do this, cut the tropical fruit lengthways on both sides very close to the core. This will give you two large pieces of fruit. Then, with a knife, carefully draw several transverse and longitudinal lines in the meat of the two halves of the fruit. However, be careful not to cut through the shell.

Mango hedgehog: It is a clever solution and it also looks pretty. (Source: ValentynVolkov / Getty Images)

Then turn the fruit cubes outwards by holding the outside and carefully pressing against the center of the shell. Now you can remove the individual pieces from the mango hedgehog, for example with a spoon or knife.

Can you also eat the peel of the mango?

The peel of the mango contains substances that can cause allergic reactions. The risk of a hypersensitivity reaction of the skin is particularly high with mangoes, which are contaminated with the milk sap of the tree. In tropical countries, for example, when fresh fruits are harvested, skin irritations, known as "mango dermatitis", often occur. However, peeled fruits do not contain these allergens.

If you still want to eat the peel, you should grab an organic mango and wash it off thoroughly before consuming it. However, some people find the peel of a mango simply inedible.

Recognize ripe mangoes

Mangoes: The color of the skin alone does not tell whether a mango is ripe. (Source: Robert G√ľnther / dpa-tmn)

Incidentally, the color of the skin does not say anything about the ripeness of the mango. A ripe mango can also be completely green. If the mango has a red cheek, it just means that it has got a bit more cold at night and more sun during the day.

Mangoes are ripe when they smell and give way when you press them. However, it is better to do the test with the whole palm of your hand. Hard mangoes can still ripen under certain conditions, but only at room temperature. It helps to wrap the fruit in newspaper along with an apple. After about two days, it should be ripe.

You should never put hard mangoes in the refrigerator. Under no circumstances can they ripen there. Instead, they get cold damage and are then neither sweet nor juicy, only taste of grass and starch.

Nutritional values: This is how healthy the mango is

Mangoes contain B vitamins and vitamins E and C. Above all, mangoes contain a lot of vitamin A and its precursor beta-carotene. Those who eat the fruit support eyesight, the immune system and metabolic processes in the body.

The exotic fruits are very healthy, but contain a lot of sugar. There are almost 60 calories and around 12 grams of sugar for every 100 grams of fruit.

Recipe: mango chutney

Mangochutney: There are very exotic chutneys, the variant with mango is more classic. (Source: nata_vkusidey / Getty Images)

A fruity chutney spices up a number of spicy dishes. The spicy sauce goes well with cheese, fish and meat, but also gives couscous a special touch. The preparation time is about 30 minutes.

Ingredients for one or two screw-top jars:

  • 1 large or 2 small, not too soft mangoes
  • 2 shallots
  • 2 sprigs of basil
  • 2 teaspoons of brown sugar
  • 2 to 3 tablespoons of light balsamic vinegar
  • Salt, pepper, olive oil for frying

Preparation:

1. Peel the mango, cut the flesh from the stone and dice it. Peel the shallots and finely dice them. Wash the basil and shake dry.
2. Heat the olive oil and basil in a pan and sweat the shallots in it. Sprinkle the whole thing with sugar, stir-fry for a minute and then rub it off with the vinegar.
3. Let everything boil briefly. Then season with salt and pepper and add the mango cubes. Now heat and stir everything.
4. The chutney must now simmer until the mango cubes are soft. Then remove the basil sprigs, fill the chutney into screw-top jars and seal immediately.

Tip: If the homemade chutney is poured into a jar immediately after cooking and tightly closed, it will keep longer. It is also suitable as a personal gift for a guest.

Recipe: pear and mango smoothie

Mango smoothies: The name of the pureed mass is derived from the English word "smooth" for even or creamy. (Source: Amguy / Getty Images)

Smoothies are a good choice for those who do not like to eat fruit in one piece. Because freshly prepared, the thick drinks provide vitamins and other important nutrients that the body needs on a regular basis. You shouldn't add sugar to smoothies.

Ingredients for four servings:

  • 3 ripe pears
  • 1 banana
  • 1 ripe mango
  • 100 milliliters of freshly squeezed orange juice
  • 50 milliliters of apple juice
  • 2 tablespoons of banana chips
  • 200 milliliters Ayran (Turkish yogurt drink)

Preparation:

1. Peel the pears, banana and mango and cut the pulp into large pieces.
2. Put the fruits together with the orange and apple juice, the ayran and a tablespoon of banana chips in the blender and puree everything finely.
3. Divide the smoothie between the glasses. Roughly crumble the remaining banana chips and sprinkle them over the drink before serving.

Mango-Lassi & Co: Sweet and savory recipes with mango

The mango is not only delicious on its own: The fruit refines many dishes and drinks and thus ensures tropical enjoyment. Here you will find an overview of popular mango recipes.