Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

L.A. Times Test Kitchen tips: How to slice a mango

July 12, 2011 |  4:00 pm



Think summer fruit and the mango is one of the first to come to mind. Whether sliced over a warm mound of Thai sticky rice or simply eaten out-of-hand, it's a sweet, cool cure for summer heat.

That is, if you know how to slice into one. Navigating your knife around a mango pit can be a bit tricky, but it can be easy following a few simple steps.

For a quick step-by-step, go to the jump.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

-- Noelle Carter

Photos: Eric Boyd / Los Angeles Times

Mangoslice11.Use a sharp knife to peel the skin down in strips.









2. With the narrow side up, slice off the two "cheeks," cutting close to the pit (you may need to feel with the knife to find the pit on the first slice).









3. Lay one cheek flat and cut into slices as thick as desired. Repeat with the other cheek.









4. If you're preparing the fruit for pulp, use a spoon to scoop off as much flesh from the pit as possible.