How to cut up a mango?
I try but it just turns into messy, stringy, juicy clumps of mango.
Help! It tastes good...but looks very bad and I have lots left on the pit.
Hmm, I wonder if you're buying the wrong kind of mango. Here around Boston the most common varieties are the Tommy Atkins and Ataulfo, sometimes called champagne mangoes.
This link has pictures:
I just peel the outside, then slice off the flesh. The Ataulfos are especially easy, the fruit is just about fiberless and the pit is small.
Some varieties have a lot of fiber. One of my friends who lived in Jamaica told me she would take her clothes off, climb into the bath with her bag of mangoes and eat them, letting the juice run down her chin and all over her. I eat them over the sink so I can drip into it. Basically you take a bite of the fibrous pit and draw the fibers through your teeth. It's very messy and not pretty to see.
My favorite are manila mangos. They are yellow when ripe and oh good.
Here's how I eat them. Slice into 2 halves just outside each core/pit and either cut into long strips or like a diced avocado: criss cross squares for each half and then flip under with hand to eat squares. If you google "slicing mangos or mangoes" there are lots of links and tutorials with photos.
Also a mango slicer came out this year from OXO, but I've never tried it. See details here:
That makes two of us. Every time I prepare one, I think of every tip I've ever learned about slicing mangos and I still make a mess of it.
I gave up and buy frozen mango. It is dead ripe when processed and delicious. The mangoes I can get are so stringy and messy and I have tried all sorts of things. Now I just zip open the bag and enjoy.