Comments on: How to Cut a Mango

By: 307Cowgirl

307Cowgirl — Wed, 14 May 2025 01:02:38 +0000

In reply to Cookie and Kate. I looked all over that heading, and clicked several places but could not find the video.

By: Cookie and Kate

Cookie and Kate — Mon, 12 May 2025 18:00:06 +0000

In reply to Molly. Hi Molly, the video in embedded beneath the "Watch How to Prepare Mango" heading.

By: Pnina

Pnina — Wed, 07 May 2025 16:27:19 +0000

Dear Katherine, Hi. I enjoy so many of your recipes and it is a blessing and so generous that you share them with us. Also, I appreciate the accessibility and ease with which they are available to be added to our recipe collection or printed and tucked into my copy of your book. I am mostly on a plant fit diet and I find it easy to make slight adjustments to most of your recipes when I wish to reduce or alter some ingredients.
Thank you for your wonderful contribution to ‘fine eating’ and easy creations.
Pnina

By: BoFiS

BoFiS — Wed, 07 May 2025 15:40:42 +0000

Not to knock your method, but I have found that the EASIEST way to cut a mango is to first peel the skin with a potato peeler, it’s very easy to peel and leaves you with the most mango to then cut off from around the pit. I’ll admit, this method is a little messier/slimier, but works great.

By: Molly

Molly — Wed, 07 May 2025 14:22:29 +0000

Where’s the video??

By: Sean Barry

Sean Barry — Wed, 07 May 2025 05:29:05 +0000

For years I’ve been using a dedicated mango pit remover combined with the “glass trick,” which maximizes the amount of fruit vailable and eliminates the need to deal with the skin or to have to use large knives at all. The mango pit remover is widely available, with dozens of slightly different versions available on Amazon. Be sure to use ripe but not overripe fruit, just as Kate describes. The “glass trick” (which works equally well on avocados) is simple once you get the hang of it–use the pit remover to break the mango down into the two sides plus the pit and its surrounding fruit, then hold pretty much any kind of relatively thin-rimmed strong water glass, including hard plastic versions as long as they have a thin rim, against the edge of the section, “between” the skin and fruit (hold the section in your non-dominant hand, and the glass in your dominant hand). A firm push with the glass firmly between the skin and fruit should remove the fruit completely from the skin and leave the fruit in the glass, that is, unless the fruit section is much wider than the glass in which case you may need to do it twice. For safety you could instead use a thin rimmed plastic glass. In years of doing this I’ve never come close to breaking a glass but I certanly support the plastic glass precaution. The glass trick is also widely shown on YouTube so if my description is lacking please do search it there–that will show you how to do exactly what I’m describing. Tip–if your mango has a “red end” and a “green end,” start the glass pushing the section on the green end–mangos are assymetrical on the long axis–the fruit cut in one direction tends to be smooth, but the fruit cut in the other (red) direction is usually somewhat stringy. You can then remove the remaining skin from each end of the pit section with a paring knife, and use a larger knife to slice downwared on the sides of the pit where there is still a lot of nice fruit remaining. Once you have the two sections and the pit slices you can do just as Kate says, slice or dice at will. The combination of pit remover and glass trick took my mango experience from being challenging, tedious at best, and made it quick and simple with lots of nice fruit to show for it very quickly. It works very well on ripe but not overripe avocados but you’ll need to slice down the side of the pit on both sides, remove the pit, then do the glass trick–all ready to slice for sandwiches or salads or to make guacamole. Sorry if I used too much space here–I’ve been following C&K for many years and I’ve made lots of the duo’s recipes. Keep them coming, from a true fan!

By: SJB

SJB — Wed, 07 May 2025 04:05:27 +0000

As someone who has spent just a little time in Central America, namely El Salvador, I would argue that mango season is more like March to June! Here in the northern regions of Canada where I live now, gorgeous, delicious mangos have been available for the last month or 2!

By: Cookie and Kate

Cookie and Kate — Wed, 07 May 2025 01:23:13 +0000

In reply to Judy Gotthoffer. Hi Judy, I'm so glad you find it useful.

By: Judy Gotthoffer

Judy Gotthoffer — Wed, 07 May 2025 01:12:13 +0000

I have been having a hard time with Mango’s. I think this will make it easier for me.Thank you

By: Dorothy Cook

Dorothy Cook — Wed, 07 May 2025 00:12:53 +0000

The salads look spectacular! I can hardly wait to make and eat! Thank you!!!