There is no fruit I love more than a perfectly ripe mango with its tropical nectar, silken flesh and vibrant color. Eaten fresh, or in sweet and savory dishes, their flavor is unmistakable.
There are a few ways you can tell when you get a good one, by pressing on the end slightly, the skin will wrinle a bit and also is should have a fruity scent at the stem end. Since mangoes come in all different colors, that isn’t a good way to tell ripeness. Just make sure there are no brown, mushy spots.
You can use one of these or you can learn how to cut them properly. Unitaskers take up too much real estate in my already cluttered kitchen drawers.
First, don’t peel it. Hold your mango vertically on your cutting board to cut around the flat seed. If you are unsure where it is exactly, just start in the middle and slice until you hit it, then go around to the side until you feel the flesh again. Oila! You’re around the seed.
Do the same to the other side. Remove the seed. Now you will have two mango halves. Place one half, skin side down in the palm of your hand and score into squares. Be careful not to cut all the way through the skin.
Then press against the skin side with your thumb to pop out your mango. Simply slice off the cubes and enjoy. It isn’t the easiest fruit to eat, but a perfectly ripe mango is so worth it.