How-to Mango 🥭

I mentioned in my avocado post that I wished someone would have told me how to mango much earlier in life. If you’re in the same boat, please keep on reading.

The first tip I learned was to locate the dimple. This tells you where the pit lays inside, in relation to the rest of the fruit.

Pit-dimple.

After you locate the pit, make two parallel cuts on either side, removing the “cheeks” to which they’re so fondly referred.

This is where it starts to get frustrating… because you just spent $2 on a mango and all you get are two little cheeks of meat! It’s true. Which is why I try to enjoy them when they’re in season.

Take a cheek in your hand and make four slices down the length of the inside, not cutting through the skin. Turn it 90° and repeat.

Flip the cheek inside out and enjoy some cubes of yum.

Mango!

How-to Avo 🥑

I remember the first time I figured out how to deal with a mango. It wasn’t that long ago, and I wish that I’d had read someone’s post much earlier in life. This is my version of that non-existent post but in avocado form.

You start by cupping the aguacate with your non-dominant hand and, with a reasonably sharp knife, slowly slice through the thick, outer skin from the top until you hit the pit.

The initial cut.

Then spin the fruit around in whichever direction is more sensible to you and keep the knife against the pit while you slice the fruit in half around the longer edge (I’m pretty sure I roll mine away from me).

After you have a clean slice all around, set down the knife and grab ahold each half of the fruit and twist it “open”.

Keeping the pitted half in your non-dominant hand, grab the knife again and give the pit a good smack with the blade, cutting far enough into the it to get some leverage.

Pit extraction.

You should now be able to twist the pit using the knife to turn. Oddly, I think I do this counter-clockwise. Pop the pit out and into the composter.

Take a spoon and make horizontal cuts across the meat. This will help scoop it out in edible pieces.

Now slide the spoon between the skin and the meat and shimmy it around the circumference in order to get the yummy avo goodness onto a plate.

It may not be pretty, but it was delicious.

There. Now you can avocado.