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The mango is a drupe, meaning the flesh adheres to a wide flat pit. The peel is considered inedible because it contains irritants. Begin by peeling the mango, starting at the stem end. A good mango should be relatively firm but should have some give when you touch it. If overripe, the flesh becomes stringy.
Peel in a spiral on one side.
Then repeat on the other side. The peel is fairly stiff.
The mango has a rounded end and an elongated end.
Hold the mango rounded side up.
Make a cut in the center until your knife touches the pit.
Move the knife 5 mm (1/4”) right or left.
Cut down; you will feel the pit. Press the blade against the pit and cut down alongside it.
You can see the pit is practically clean.
Repeat on the other side: press the knife 5 mm from the center; cut down then move along the pit with the blade.
You can see that the pit is quite large.
There’s a little flesh sticking to the pit which you can just slice off.
Thus you have removed all the flesh from the mango with almost no waste. Let’s move on to the next step.