In summer, I love to eat sweet and golden mangoes, but there is a huge core in the middle, which is really hard for many people. In the early days, it was popular to cut mango slices into lattice, or to remove the pulp from the rim of a glass, which may seem convenient, but it still caused a lot of waste.
This time, I will bring a mango cutting method of "no waste of flesh", and those who love mango should see it clearly!
Cut mango wisely without waste
1. Knife down 0.5cm along the pedicle head, which can just avoid the core and not leave too much pulp on the core.
2. Cut into a boat shape, and then cut off the pulp along the skin, which can avoid the waste of the pulp sticking to the skin.
Tips: Many people cut mangoes by peeling the skin, so that there will still be a lot of flesh left on the skin, and use the rim of the glass to separate the flesh, the ripe and soft flesh is easy to break.
3. If you want to cut the mango into cubes, it is recommended to cut it into about 3×3 cm in size, if the pulp is too small, it is easy to lose juice during the cutting process, and it will also lose its taste.
4. Buckle the core in the middle of the mango with your thumb and cut it forward along the edge.
5. Scrape off the remaining meat with a spoon, and no trace of flesh will be wasted.
Mango picks like this
Choose mangoes with nectar on the surface and slightly oily, with thin skin and fine flesh, and the most ripeness. If there are black spots on the surface, it means that the doneness is changing, or there is a specific fungus, which is a normal phenomenon and will not affect human health, so you can eat it with peace of mind.