Here's how to do it. Stand the mango, stem end down, and hold. Look for two wide sides or “cheeks.” Starting at top, place knife about 1/4 inch from widest center line, and cut down through mango, cutting around flat seed in center of fruit. Repeat with opposite remaining wide side.
Criss-cross cut the mango.
With your knife, score down to the skin in even rows. Turn the mango and cut again, creating a criss-cross pattern, either in a diamond pattern or square. Now use your hands to invert the mango inside-out. Left like this, a mango half will make a beautiful centerpiece to a fruit platter.
If you're not going to consume it right away, follow these tips: To Prep Ahead: Follow the above directions to peel and cut your mango. To Store: Place freshly cut, diced, or sliced mango in an airtight container and store in the refrigerator for up to 2-3 days.
If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.
Have you ever wondered, “Can dogs eat mango?” The answer is yes, they can. This fruit is full of vitamins and safe for your pup to consume, as long as it's peeled and the pit is removed.
For mango, one of the problems limiting shelf life is brown discoloration of the fruit flesh after cutting.
Slice the cheeks, or large sides off of the mango then slice around the pit on the smaller sides. Set pit aside. Take one large side of the mango and slice both vertically and horizontally into a grid pattern, but don't slice through the peel. Using a large spoon, scoop the diced mango cubes from the peel.
Simply leave the mango in a brown paper bag, roll it shut and store on your kitchen counter. Mangoes (like avos) release ethylene, an odorless gas that speeds up the ripening process.
A young mango tree will grow more within its first 2-3 years, so you should trim it well to keep a mango tree small. Once a tree is over 1.0m tall, cut back its main shoot to 0.6-0.7m with pruning shears. Meanwhile, after its horizontal branches reach over 1.0m, cut them back to a similar length.
Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
Reduces its heat
Keeping the mango soaked in water helps reduce its heat. If you eat it without it, then you may get pimples on your face. Apart from this, you may have the problem of nausea and vomiting. Therefore, to reduce the heat of mangoes, soak them for at least 25 to 30 minutes before eating.
Just like all other fruits and vegetables, you should be cleaning your mangos before consumption – even though you're not eating the outside skin.
Luckily, you can store peeled and sliced (or cubed) mangoes inside an airtight food storage container in the refrigerator for about a week. Just give your sliced or cubed mango a sniff before you eat it, as it may have gone bad. If it has a sour smell, toss it.
In the refrigerator, place the mango pieces in an airtight container. There, they should last for five days.
Most whole, fresh fruits can sit out at room temperature for a least a full day without suffering any quality loss — and many fruits will keep well for up to a week unrefrigerated. The exception is cut-up or sliced fruit, which will remain safe for only about 2 hours at room temperature.