How To Cut a Mango Restaurant Style

Name: How To Cut a Mango Restaurant Style
Cuisine: American
Ingredients: 1 Mango

I tried several times to recreate the cut mangoes we had some time ago at a Thai restaurant.
I discovered this method of figuring out the shape and direction of the pit from experience.

Turn the mango round and round to ascertain where the edge of the pit is.
If the mango is not ripe the fruit will not come away from the skin easily, so be sure to use a ripe one.
The mango in the photos is the red-skinned Kent variety. Other varieties may not turn red, but as long as they are soft they are ripe. Recipe by Sawaokayoshimi

I tried several times to recreate the cut mangoes we had some time ago at a Thai restaurant.
I discovered this method of figuring out the shape and direction of the pit from experience.

cookpad.japan @cookpad_jp

I tried several times to recreate the cut mangoes we had some time ago at a Thai restaurant.
I discovered this method of figuring out the shape and direction of the pit from experience.

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Ingredients

1Mango

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Steps

1

If you press on a mango and the fruit inside is soft, it's ripe. If it's not ripe, it will ripen if you leave it out at room temperature. Once the fruit has ripened, chill it in the refrigerator.
2

If you look carefully at a round mango, it's actually a bit flattened. The mango on the right in the photo is positioned so that the surface of the pit is facing up, and the mango on the left is positioned so that the edge of the pit is facing up. The part that looks the narrowest is the edge of the pit.
3

There's a pretty big pit inside. It's got a large surface area, but seen from the side it's pretty thin.
4

The black lines show the estimated position of the pit. If you cut into it from the flat side you'll hit the pit, so be sure to cut it from the edge or narrow side!
5

Make a cut about 1cm from the centerline of the mango seen from the edge. The reason for the 1cm shift is to avoid hitting the pit.
6

Cut the other side of the pit in the same way. It's kind of similar to filleting a fish, isn't it?
7

Score the fruit in 1 to 1.5 cm intervals. Cut through so that the tip of the knife hits the skin, but don't cut through the skin.
8

Make a 1cm or so deep cut around the perimeter too.
9

Pick up the fruit and turn the skin inside out from the middle.
10

The mango unfurls its petals.
11

For the center part where the pit is, cut off the strip of skin, and scrape off the fruit as you cut it off (there's just a little of it, but still). Cut the fruit into cubes.
12

Arrange those cubes around the mango flowers and it's done. Scoop off the bottoms of the fruit segments with a fork to eat.
13

[FYI]: When you are using mango in a puree or a pudding and so on, if you cut it as shown in Step 6 and then scoop off the fruit with a spoon, it's really easy.
14

[Addendum]: The underside of the mango "flower" is empty, so if you press down on it, it may get crushed. To counteract that...
15

...try putting enough ice into a small plastic bag to fill that gap, closing up the bag and hiding it under the mango "flower". The ice will keep the fruit chilled, so it's killing two birds with one stone maybe?