Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 14: Mango
Chef Cyndie: The mango is a fruit, but it is actually a relative to the pistachio nut.  A ripe mango will be unblemished, have a yellow color with a red blush, and will yield to the touch, and it should have a sweet fragrant aroma.  The flesh of a ripe mango is yellowish orange and is sweet and spicy in taste.  When handling mangoes, be careful not to get the juice on your clothing, because you may not be able to get the stain out.
To prepare the mango, rinse first, then remove a small portion of the tip and stand the mango upright.  There is a large, flat seed in the center.  Your goal is to cut as closely to the seed without cutting into the seed.  Place your knife about ¼ inch from the center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The ovals of mango flesh are known as cheeks of the mango. Using a large spoon, slip the edge of the spoon between the flesh and skin.  Maneuver the spoon around the edges and lift out the delicious mango fruit.  
To make mango slices; use a paring knife to cut slices into each cheek.  Don’t cut through the skin.  Then using a large spoon, lift out the slices.  Just look at those beautiful mango slices!  Of course if you want mango diced, make several cuts across the mango after making the slices.
Mango makes a great addition to fruit cups and it is so flavorful that a little goes a long way.  Just look at these cups of pear slices, mango, and a few blueberries.
Variety is not only the spice of life, eating a variety of fresh fruits and vegetables is the key to a healthy life.