Eating a mango always seems to be messy business. They are very tasty, but they have a huge seed in the middle, and they are very juicy. I have tried mango pitters before, but if your mango is too ripe, it will just get squashed. Even if you do pit the seed out, you still have mango juice all over the place now.
Growing up I would watch my mom cut mangoes. She would do what I refer to as the “flower technique,” or inversion technique.
She slices the Mango vertically, (lateral to each side of the seed). Then she will slice cross hatches in the mango. Then invert the mango, pushing on the skin of the mango. It makes eating the meat of the mango easier. [image to the left obtained via a google search which led me to http://soupbelly.com/]
*disclaimer, I have not tried this on the big mangoes, just the mini Mexican Atulfo Mangoes*
Somehow I never seen these mini mangoes before until I went to Beijing, China. Odd thing is once I came back from China, I noticed that we should the mini mangoes here in Ohio. Eitherway, I saw someone there eating what seemed to be an oddly shaped banana, but on closer examination, this lady was eating a mango. She had peeled the skin off like a banana. Interestingly it works well with these Mini Mangoes, and is better if the mango is ripe. So here is my take on peeling mangoes. The benefits are great: 1. you dont waste any of the mango, 2. it is less laborious to peel and eat a mango. Unfortunately it does not solve the problem of the mess after.
Step: 1. Cut the mango skin superficially at 90 deg angles all the way down. Makes it easier to peel (without the skin breaking off mid peel)
Step 2. Peel the mango gently.
Step 3. Eat the mango.
Obviously if you are out and about, and do not happen to carry knives with you, you can easily enough just peel the mango without cutting. This is just a tad messier, but better than not eating a mango at all.
on to sprouting and growing a mango tree from a seed