Freezing Mango

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?

  1. 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.
  2. Slice diagonally down both sides of the seed to get whole pieces when possible
  3. Use the edge of your knife to scrape the fresh, orange pulp from the inside of the skin and the stone.
  4. Cut squares into the cheeks and turn them outwards, run your knife along the skin dropping the cubes into your freezer containers
  5. 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!
  6. Repeat 12 or more times ;-)



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