John Myers
There are two ways to peel a mango and remove the flesh from the pit. For the first method, peel the mango all over with a vegetable peeler and then cut the flesh lengthways as close as possible to the pit. You can then scrape off the remains that are still stuck to the core. The disadvantage of this variant is that the juicy pulp is very slippery and not easy to grip.
The second method avoids the difficulty of having to hold on to the pulp that has already been peeled. The risk of cut injuries also decreases accordingly. In return, a little pulp may be lost. First, cut off a piece of the mango at the base of the stem so that you can see exactly where the pit is. Then halve the tropical fruit lengthwise as close as possible to the narrow side of the stone without peeling it first. Now dice the exposed flesh of the mango halves without cutting through the skin. You can then turn the halves inside out and cut off the cubes. Alternatively, you can scoop the flesh out of the skin without cutting it into pieces first.
The ripe mangoes offer a special taste experience. The flesh is soft and juicy, the taste is sweet and typical of the variety. Mangoes are grown in tropical to subtropical climates. The only European mangoes are produced in Spain near Granada. The climatic conditions prevail there
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