If you’ve ever bought mangoes at your grocery store, you’ve likely had a Peruvian mango. This is because Peru is the fourth largest exporter of mangoes in the world. In 2021, the country exported over 200,000 tonnes of fresh mangoes.
What’s not to love about the seeded fruit. It has become beloved in many households because of its sweet and creamy flavour. It’s used in a variety of desserts, sauces and mains or it can be enjoyed alone.
The main challenge about eating a mango is cutting it so the fleshy part doesn’t go to waste.
In this post, we’re going to show you how to effectively cut a mango so its best parts don’t go to waste.
Cut away from the pit of the mango. The end goal is to get as much of the flesh away from the pit as possible.
Slice the fleshy pieces into cubes, without cutting the skin. This is important for step 3.
Using a spoon, scoop the cubes out of the mango, getting as close to the skin as possible.
You can cut around the pit to get extra mango as well so it doesn’t go to waste!