Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen video tips: Slicing a mango

April 2, 2012 |  2:52 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 with a few simple steps.

For quick directions, check out the video above or continue reading below for step-by-step photos.

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.


Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter

Video credit: Myung Chun / Los Angeles Times. Photo credits: Eric Boyd / Los Angeles Times

Peel mango1.Use a sharp knife to peel the skin down in strips.








Cut mango cheeks

2. With the mango's 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).







  Slice mango

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







Scoop mango flesh

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