One serving of tropically grown mango (about 1 cup) gives you all of your daily vitamin C, more than a third of your vitamin A, and 12% of your daily fiber! Plus, they contain more than 20 different vitamins and minerals. All that nutrition comes in a pretty amazing package: ripe, juicy mangoes have a lush, velvety texture and a unique flavor that’s like a cross between peach and coconut. Now all you have to do is free them from their natural packaging . . .
Some people call these mangoes “hedgehogs”; it’s a great way to prepare a mango for eating, whether you want to enjoy it on its own or use it in a recipe, like our Avocado and Mango Salsa.
Sharp knife (adult needed)
1. The mango has a flat, oval-shaped pit in its middle, and you want to slice downward on either side of the pit to free the flesh. Hold the mango with one hand and stand it on its stem end. Slice from the top of the mango, down 1 side of the pit, then repeat with the other side (this is a job for an adult). You will end up with 3 pieces: 2 halves and a middle section with the pit in it.
2. Take a mango half and cut a “crosshatch” pattern in it, making cuts lengthwise and crosswise through the flesh, but stopping at the peel.
3. If you’re eating the mango on its own, go for it! Peel the cubes off with your fingers—or, better yet, bite them right off the peel. If you’re using the mango in a recipe, then cut the cubes away from the peel with the knife.
4. Peel the strips of skin off the middle section and nibble as much fruit as you can from the pit.
Did you know?
You will likely see the larger red-and-green-skinned variety of mango at your supermarket—but spring is also the season for golden champagne mangoes (also called Ataulfo mangoes), and if you see one, snap it up! It’s smaller than a regular mango, and incredibly sweet, creamy, and fragrant.