Mango is one of those delicious fruits that clearly tastes best in season, and is rarely available outside its limited summer months. During summer I try to buy a few trays of mango from the markets and set aside a couple of hours to extract pulp into air tight containers ready for freezing. It’s a messy exercise, but it’s worth it when I have mango in March!
One of my favourite treats is a mango and vanilla soy milk smoothie – frozen mango makes the most incredibly creamy smoothie without any need for ice-cream or yoghurt. From a mango tray I will generally get about 2 to 4 litres of pulp and delicious diced flesh. Generally we will eat … a bit … as we go, so I can’t really tell you exactly how much you should get out of a tray!
So you want to know how to cut up lots of mangos quickly?
- Slice the cheek off on both sides by using a serrated edged knife and cutting about 1/3 of the width of the mango off the side, lengthways.
- Slice diagonally down both sides of the seed to get whole pieces when possible
- Use the edge of your knife to scrape the fresh, orange pulp from the inside of the skin and the stone.
- Cut squares into the cheeks and turn them outwards, run your knife along the skin dropping the cubes into your freezer containers
- Be sure to scrape your knife across all of the inside surface of the skin as this will yield about 3 or 4 tablespoons of pulp per mango. This really adds up!
- Repeat 12 or more times