"The sweet and sour tropical fruit may be very tasty, but it can be messy and a hassle to cut apart. One great way to separate the flesh from the skin without leaving the countertop in disarray is by cutting the mango in thick slices and sliding each down against the edge of a glass. That way, the juicy fruit flesh peels away from the skin and lands directly into the chalice without making a mess."
"However, if you want to dice the mango, there's another popular mango hack. This has the eater trimming the opposite sides of the fuzzy mango seed to produce three sections. Cut off the fruit around the area that holds the large flat seed. However, for the other two parts, make grid-like cuts into the flesh without scoring the skin, then invert the bowl-shaped halves so that the cubes pop out."
"When finding the best mangoes to eat, check ripeness to ensure that its peeling will remain painless. Fruit that isn't quite right yet will have a tough exterior and will taste tart and sour. Produce that has reached maturity will have soft skin, and will taste much sweeter. When it's time to slice, the flesh will slip off the peel easily. Determine the best fruit to munch on by placing it in your hands to feel its firmness."
One method separates mango flesh from skin by slicing the mango in thick pieces and sliding each slice down the edge of a glass so the fruit peels away and collects in the glass. The glass method contains most of the juicy mess and leaves peels for easy disposal. Another method produces three sections by trimming the sides around the flat seed, making grid-like cuts into the flesh of the two outer halves, then inverting those halves so cubes pop out for scooping. Ripe mangoes should give slightly to gentle pressure, have little green tint, and taste sweet rather than tart.
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