Piping a mango is quite difficult. However, there are a few tricks you can use to do this better.
Its sweet and yellow flesh makes the mango a popular exotic fruit. Nevertheless, it is always a challenge to separate the meat from the core without discarding too much or losing a large part of the juice. However, there are some tricks that can help here.
Tip: You can cultivate the exotic plant in the conservatory and then harvest your own mangoes.
The classic: peel the mango and separate the flesh over the two halves
One of the classics is to just grab a knife and start peeling. The mango should always be peeled lengthways. Here it is important to ensure that only the skin and as little pulp as possible are removed. Now insert the sharp knife into the pulp until the cutting edge touches the core. It is now cut all around. The mango is now halved and can be separated. It helps to grasp one half with each hand and twist in opposite directions. One of the sides detaches completely from the core. The other half is still at the core. The core can now be removed.
It is important that this process only works if the mango is really ripe. This is shown by the fact that it can be pressed in relatively easily.
Core the mango with the mango cutter
If you don't want to get your hands dirty and want to save a lot of the flesh, you can go straight to a professional mango cutter. It can be compared to an apple slicer. The mango slicer has a round shape with an opening in the middle and two more openings next to it. It is now placed in the middle of the top of the mango and pressed down. The sharp areas go close to the core and separate the pulp. Some models are even designed to release the shell at the same time. A comparison of the variants is worthwhile.
Remove the mango stone with the spoon
Another option is to remove the pit from the mango with a spoon. The mango is taken in hand and once lengthwise, in the middlecut all around. The halves are now rotated in opposite directions and released. The core is in one half. This can be carefully removed with the spoon. A large spoon is used for this. It is started at the top of the core and carried under it. This keeps as much fruit pulp as possible. Now the core can be removed. This variant is also very nice for the further processing of the mango. It can now be peeled and cut into strips or cubes.
Core the mango with the knife
Divide the mango into three parts
Core the mango very quickly and with relatively little dirty hands by cutting it into three parts. The knife is applied once to the left of the core and once to the right of the core and the mango is cut off here. The result is three parts. In the middle and narrow part is the core. The remaining pulp can now be cut off close to the core with a knife. The other two parts are peeled and the result is pure pulp without a stone.
Cut the flesh into slices
Often the pulp is simply cut off the pit. Here, too, the mango is peeled first. Now it lies in your hand as a completely peeled fruit. Strip by strip, the pulp is removed from the core with a sharp knife. The mango is turned over and over again in the hand until all sides have been processed. Here, part of the meat often remains on the core, as it cannot be completely removed with a knife. On closer inspection, however, it is usually only a very fibrous meat.
Conclusion: The core of the mango is a challenge
The sweet flesh of the mango is a real taste explosion on the tongue. However, there is usually nothing to remove the stone from the fruit without a sharp knife. The process is always easier when the mango is very ripe. The flesh is then much softer and detaches more easily from the stone.