How to peel a Mango

uheep

I found this link and found it very interesting.

http://www.youtube.com/watch?v=2BT1cd49pIw

cazzy

Works like a charm...just did it! Thanks for sharing!

NPHuskerFL

I'll be using this method next time I make mango salsa. Last time was a sticky mutilated mess )
Edit: even though the end product was pretty. This method looks like there will be very little waste.

hapster

You can peel those things?

cazzy

hapster said:

You can peel those things?

Yeah...I usually will just filet them after I cut on each side of the seed. The final product is a lot cleaner since I'm using a knife, but this method is less wasteful and quicker.

hapster

cazzy said:

hapster said:

You can peel those things?

Yeah...I usually will just filet them after I cut on each side of the seed. The final product is a lot cleaner since I'm using a knife, but this method is less wasteful and quicker.

I have a mango splitter, then usually crosshatch them and turn them inside out and use the cubes.

cazzy

Now I want a mango splitter. Definitely my favorite fruit. Can't beat the 6 for $5 box from Costco!!

NPHuskerFL

@cazzy that's a Hellava buy!

TexanOfTheNorth

NPHuskerFL said:

I'll be using this method next time I make mango salsa. Last time was a sticky mutilated mess ) Edit: even though the end product was pretty. This method looks like there will be very little waste.

If they're a little over ripe it's hard to get anything but a mutilated mess.

SteveWPBFL

This method works. We have a mango tree that grows what we call the world's best mangoes. And we live in an area that used to be a mango orchard where many residents have mango trees and give away or sell their mangoes. I used this method last week to quickly put the filets from a dozen perfecty ripe mangoes into a container to draw from during the week. This is one of our favorite times of the year!

SaltySam

This is great! Thanks for the link!

Skiddymarker

No pain no gain - who would have thought it applied to fruit? Mangos are fantastic, wide range of texture and taste, but so damned hard to get at - must try this technique - Thanks for the info.