Cutting a Mango
Milk Street Basic
Slicing mangoes can be challenging due to their unique pits and slippery texture. After testing various tools and techniques, we found that mango cutters were ineffective, often dull or cumbersome. The popular method of using a pint glass resulted in messy cuts and wasted flesh, while the hedgehog technique of scoring and inverting the flesh led to waste and uneven pieces. The best method was simple: Use a vegetable peeler to peel the mango, then use a chef's knife to first slice the flesh away from each side of the pit, then from around the edge. For overripe mangoes, a paring knife worked better for removing the skin.
Milk Street
Cutting a Mango
1. After peeling, use a chef's knife to slice one side away from the pit.
2. Repeat to slice away the flesh from the second side.
3. Stand the mango, then slice around the edge of the pit.
4. Lay the flesh flat, then cut into even slices or cubes.
