how do you prepare a mango. do u peel the skin or can u eat the skin.is it better to be cold.?

Answer 1

Peel the skin off. Iff the mango is ripe you just break the skin at the tip and peel it much as you would a banana. I like to jab the stem end of a mango onto a fork, then peel it and have a handle to hold it by because otherwise its too messy for me.
Most people eat mangos at room temp.

Answer 2

oooh, I wish I could draw a picture here! I know the BEST way to cut a mango.

let's see. if you already know the shape of the big pit, well, hold the mango so that the flat sides of the pit are perpendicular to the cutting board. Then, make two slices all the way through, JUST on the outside of where the pit is. You will have three pieces - two pitless ones, and the centre one, full of pit with flesh all around the edges.

The pitless halves are then scored with a knife in a grid pattern, about three cuts each way, up to the skin, but DON"T cut through the skin. Then, you can push on the skin side, in the centre, and the flesh will "pop" up in pieces that are easy to nibble off.

The centre part is less fancy, you can just remove the flesh from it however you like.

man, I wish I could just do it in front of you, that's the best way to show it....as for being cold, flavour is probably better if its just a little chilled, not ice cold.

Answer 3

A mango seed is oval like the shape of an almond but much larger. Leave the skin on then cut it in half along the side of the stone from the narrow top to wider bottom. put cut marks vertical and horizonal on the inside flesh of the furit like making little box shapes. then bend the skin up like you are turning it inside out and you will see all the small squars pop up. you can eat it that way or slice them off the skin and serve them cold is nicer than room temp. if you squeeze a little lemon juice on them it really is great tasting too. Then do the same to the other half. Hope this helps you out. Frances

Answer 4

the least puzzling way that I easily have got here across is to diminish a small piece off the precise and backside so as that it stands nonetheless on the slicing board. The pit is vast and flat and is going from precise to backside so which you will might desire to diminish around it on the two aspects, the huge part. Take your knife down the vast area of the mango from precise down. try this for the two aspects. you are able to then decrease the thin aspects off, I oftentimes purely gnaw on those products. To get the mango off the floor from the two products you decrease till now, take your pairing knife and decrease parallel lines, turn a million/4 turn and do the same so which you wind up with a diamond trend. turn the mango interior out and decrease off the cubes. or you are able to scoop it out with a spoon.

Answer 5

Don't eat the peel. It's terrible tasting.

Best thing to do is cut it lengthwise in quarters, and peel the skin off, then (depending on the type and ripeness of the mango) cut the meat off the pit.

Mmmmmmmmmm-ango.

Answer 6

peel, sharp knife, juicy but firm mango, the smaller one's are more fibrous; if you live anywhere near a west Indian or Latin American market they'll have either peeled on a stick, or fresh sliced (which once frozen can be added to some simple syrup and a little fresh lemon and lime juice with a squeeze of orange, a little Cointreau, and lots of tequila rum or vodka, and about one half as much ice as liquid for excellent drinks)

Answer 7

Try peeling off the skin, slicing it up and doin a mango split instead of a banana split.

Answer 8

You can eat the skin if you want. I always peel mine though. It doesn't matter if its cold or not. I love them either way.

Answer 9

I cut half off, and while still in the skin cut it into squares and use a fork to eat it.

Answer 10

i dont know, but i dont know how to eat an orange. my guess it to peel the skin. but all fruit is better cold.