Ingredients And Utensils Needed For Mango Preparation
A ripe and juicy mango is one of summer’s greatest pleasures. To enjoy it to the fullest, though, you first need to know how to prepare it. To get started, you’ll need a paring knife and cutting board. You’ll also need a bowl or plate to collect the diced mango pieces as you cut them.
When shopping for mangos, look for specimens that are slightly soft to the touch, with minimal blemishes. If your mango is slightly underripe, you can speed up the ripening process by placing it in a paper bag and leaving it at room temperature for a couple of days.
Cutting Your Mango
The first step to preparing your mango is choosing where to cut. Place the mango upright on the cutting board, and find the flat slate of the seed inside. Lay your knife on top, and make a long, vertical cut to divide the mango in half. Use the flat edge of the knife to slip the mango halves apart.
Once you have two halves, use a spoon to separate the inside of the fruit from the seed. Scoop the inside of the mango out of each half, then use a paring knife to cut it into cubes. The cubes will separate easily from the peel.Collect the cubes in a bowl or plate. Finally, you can discard the seed.
Safely Peeling Your Mango
If you’d prefer to simply peel your mango, you’ll need a sharp vegetable peeler. Start by making a score along the top of the mango, using the tip of the peeler. Make an “X” from the stem to the bottom of the mango, avoiding the fibrous seed inside. Turn the mango over, and make a second “X” cut on the other side.
From there, use the vegetable peeler to carefully separate the skin from the mango. Cut vertical strips from the base of the mango all the way up to the top, where the stem was. Wear an oven mitt while doing this, as the mango will begin to slip and slide. Once you’ve peeled all four sides of the mango, cut the cubes away from the seed, and collect them in a bowl or plate.
Storing And Serving Your Mango
Storing your diced or peeled mango is very simple. Place the mango pieces in an airtight Tupperware container, and leave them in your fridge. The container will keep the mango pieces for several days without needing to be repacked. For best texture and flavor, let the mango pieces sit at room temperature for 15-20 minutes before you serve them.
When you’re ready to enjoy your diced or peeled mango, toss it into a refreshing summer salad. Chop it into chunks and add it to oatmeal for a bit of tropical flavor. Put it in a smoothie, or enjoy it freshly diced on its own. There’s really no wrong way to eat a delicious, ripe mango!
Tips for Cutting and Peeling Mango
When it comes to cutting and peeling mango, there are a few tips that you should keep in mind in order to get perfect results quickly and safely. Firstly, it’s important to use a sharp knife or utility knife in order to cut effortlessly. Dull blades can cause more mess, waste and even injury. Secondly, you should always keep your hands protected by wearing an oven mitt or other kind of heat-resistant gloves.
Another useful tip when it comes to peeling is to begin from the stem. This way, you won’t damage the fruit itself and you’ll get a smooth and straight path to work with. Make sure to use a vegetable peeler in order to avoid destroying the fruit’s juicy pulp. Finally, if you want to get perfect and straight cubes, try to use the same size of cuts for all the mango pieces you prepare.
Preparing Mango for Juicing
If you’d like to prepare mango for juicing, you’ll want to follow the same basic process as described in the previous sections. Wash the mangoes, cut them into pieces or peel them, and remove the pits. Raw mango can be juiced with or without its skin, depending on your preference. Put a few pieces of the fruit at a time into the juicer, and let it do its job.
Mango juice can be sweetened with honey or a bit of sugar, if desired. Cilantro, mint, ginger, lemon, or lime can also be added to give it extra flavor. If you juice the mangoes too quickly, or push heavily on the machine, pulp and fibers may get into the juice and create an unpleasant texture. Heed the instructions that come with your juicer to avoid this.
Making Fruit Purees With Mango
Mango purees can be made with fresh or frozen mango, and are great for adding sweetness to all sorts of dishes. Begin by washing and dicing the mango, then add it to a blender or food processor. For a thicker puree, add a teaspoon of water or milk to the mix. Blend the mango for 30-60 seconds, checking the consistency as you go. Feel free to add a bit more liquid, if necessary, until you get the desired texture.
Once the puree is ready, you can use it to make smoothies or shakes, add it to yogurt or ice cream, spread it over pancakes or waffles, or mix it into cake and muffin batters. The possibilities are nearly endless! Remember, if the puree is too thick, you can always thin it out with a bit of juice or milk.
Freezing Mango For Future Use
Another effective way of preserving fresh mango is simply to freeze it. Before freezing, prepare your mango by cleaning it, dicing it into small pieces or peeling it. Once ready, freeze the pieces on a single layer on a parchment-lined baking sheet. Transfer the pieces to a freezer-safe storage bag once they’re firm. Frozen mango pieces will keep for up to six months.
When you’re ready to use your frozen mango, simply thaw it in the fridge overnight, or let it sit at room temperature for 30-60 minutes. It’s best to thaw frozen mango slowly, as a rapid thaw may cause some of the juice to be lost. If experience a bit of browning after thawing, cut away those sections before using.
Mango Preparation for Salads
When preparing mango for salads, you’ll want to follow the same basic cutting or peeling technique as described in the first two sections. As with any type of fresh fruit, make sure to give the mangoes a good wash before doing anything else.
Once cut or peeled, the mango pieces should be added to the salad right away. If you need to prepare the salad in advance, try adding the mango just before serving. This will ensure that the fruit maintains its texture and flavor. A light dash of lime juice can also be used to help preserve the flavor and color of the mango pieces.
Dehydrating Mango
It’s quite easy to dehydrate mango, and doing so can help you preserve the fruit for weeks or months on end. Begin by selecting ripe and fresh mangoes, and washing them thoroughly. Once the mangoes are dry, cut them into slices or dice them as desired. Spread the pieces out on a dehydrator tray in a single layer, and set the unit to 135 degrees Fahrenheit.
Mangoes typically take 6-18 hours to dehydrate, depending on humidity and the thickness of the pieces. Flip the mango slices or pieces over halfway through the process. Once they’re finished, the pieces should be dry, pliable and chewy. For long-term storage, store the dried mango in an airtight container in the pantry.
