The National Mango Board wants you to add mangoes to your meals. Learn more about the effort and get tips on how to peel and pit mangoes.
Mangoes are an unappreciated fruit--but not among U.S. growers. The new National Mango Board was created to seek out new markets for this fruit. The formation of the National Mango Board marks the first time that growers have joined together to market their crop to consumers.
Mango consumption is steadily on the rise in the United States, but statistics indicate that less than 50 percent of the population actually consumes mangoes. One of the first goals of the Mango Board is to entice you to pick up mangoes. This week, we've gathered a few recipes to get you started. Mangoes are an excellent addition to your diet, providing vitamins A and C, and fiber. For more information and recipes for using mangoes, visit http://www.mangoinfo.org.
Peeling and Pitting Mangoes
Using a sharp knife, cut a thin piece off the bottom of the mango. Place the mango on a cutting board, stem-side up. Starting at the stem, run the knife to the bottom of the mango, following the curve of the fruit. Trim away the skin. The mango has two soft pear-shaped "cheeks," which run from the top of the fruit to the bottom. To remove the "cheeks," place the knife at the top of the mango, slightly off center. Slice off one of the "cheeks" in a clean, single cut. Keep the knife along the side of the pit as you cut. Repeat on the other side of the mango.
Once the "cheeks" have been separated, you can then peel the mango. To remove the flesh from the peel and cut it into pieces at the same time, make cuts in a crosshatch fashion through the flesh of the mango. Bend the peel back and carefully slide the knife between the peel and the flesh to separate the flesh from the peel.
