How to peel a mango

Mango flesh is very delicious, with a smooth, sweet taste that leaves a long-lasting aftertaste, but mango skin is very difficult to handle. Many people are reluctant to eat mangoes because of the hindrance of the mango skin. In fact, people think mangoes are difficult to peel because they don’t know how to peel mangoes. If people know how to peel mangoes, then handling mangoes will be very easy. So how should you peel a mango?

Method 1

1. Cut the mango along the stem and close to the seeds.

2. Using the same method as above, one mango is divided into 3 parts. The middle part with seeds has very little mango flesh and can be eaten directly.

3. Then cut the two halves with more flesh diagonally several times, but do not cut the mango skin.

4. Then, use your hands to push the mango skin upwards, and the flesh of the two halves of mango will come out.

5. The tempting mango pieces appear, and the next step is to start eating them.

6. You can also use a fruit knife to cut the mango pieces, put them into a food processor together with ice cubes and a little honey to make mango ice. It’s also very delicious.

Method 2

1. Cut the mango in half horizontally.

2. Then gently twist the two ends of the mango with both hands to separate them;

3. Use a spoon to stick to the mango skin and gently dig out the flesh inside;

4. For the other half that has a core, hold the core with one hand and gently turn it outwards to take it out.

Method 3

1. Put the fork through the middle part of one side of the mango head, and make sure it is firm and can't be shaken off when you pick it up.

2. Turn on the stove to high heat and hang the mango over the fire for 10 to 20 seconds. The mango should not touch the stove top, only the flame.

3. Then turn the mango over and grill the other side for 10 to 20 seconds.

4. After removing from the heat, quickly use a knife to make 4 vertical cuts on the surface of the mango to make it easier to peel.

5. You can easily tear off the thin mango skin along the scored lines.