au.blackmilkmag.com
New recipes

How to Cut a Mango Like a Boss

How to Cut a Mango Like a Boss


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Have you ever struggled to cut a mango? Well, struggle no more! This is the quickest and easiest way to get the job done!MORE+LESS-

Updated September 9, 2014

Hide Images

  • 1

    Begin by slicing into the mango, cutting along the edge of the pit, and repeating on the other side. Once you have both sides sliced off, you have two options!

  • 2

    Option 1: Gently make vertical cuts in the mango, making sure not to cut through the skin.

  • 3

    Option 2: Repeat the vertical cuts along the mango, as well as horizontal cuts, creating squares.

  • 4

    Once you have made your desired cuts, you can either remove the fruit with a knife or spoon. If using a spoon, insert it between the mango fruit and skin, running it along the skin until the fruit falls out. To cut it away with a knife, pop the mango, turning it inside out, and cut away the fruit.

  • 5

    If there is any fruit left on the pit of the mango, slice away any skin and cut around the pit to remove the rest of the fruit.

No nutrition information available for this recipe

More About This Recipe

  • I love mangos.

    A lot of people do – it’s often cited as the world’s most popular fruit. My only beef: cutting them up can be a messy disaster. If you don't know the secret, that is!

    Okay, so it really isn't a secret. But for a long time I would slice the skin off, then while failing to get a solid grip on the slippery fruit, I would hack away at it until most of the fruit came off the pit. This resulted in a pile of horrific mango slices and me wondering "Whyyy can't you just be like a peach, you mango?!"

    Maybe that last part was a little dramatic (and maybe it didn't actually happen) but inside I was definitely cursing that delicious fruit for being so hard to remove from its pit!

    Fortunately, along came this wonderful thing known as "proper cutting technique", changing the way mangos were sliced forever. Begin by slicing into the mango, cutting along the edge of the pit, and repeating on the other side. Once you have both sides sliced off, you have two options.

    Option 1 (right side): Gently make vertical cuts in the mango, making sure not to cut through the skin.
    Option 2 (left side): Repeat the vertical cuts along the mango, as well as horizontal cuts, to create squares.

    Once you have made your desired cuts, you can either remove the fruit with a knife or spoon. If using a spoon, insert it between the mango's fruit and skin, running it along the skin until the fruit falls out. To cut it away with a knife, "pop" the mango, turning it inside out and cutting away the fruit (watch the video above to see what I mean).

    If there’s any fruit left on the pit of the mango, slice away any skin, and cut around the pit to remove the rest of the fruit.

    That's it – you’re on your way to eating glorious mango!


How to Cut a Mango Like a Boss - Recipes

Theres nothing like fresh food.

There’s also nothing like a day where you ran a million errands, got a flat tire that took an hour to fix, received a phone call that you left your credit card in one fo the stores you went into on your million errand run so you have to go back to said store and sit in the random 2:00 pm traffic again, to finally get home and remember that the little people who co-inhabit your home will somehow need to be fed.

These are precisely the times having premarinated chicken in your freezer saves the day.

Is it really so hard to throw some sauce on chicken and stick it in the oven?

But, when you have so many other thing goings on, whether its a full work schedule, a busy week of holiday preparations or just a regular Wednesday (why are Wednesdays always so crazy?), it’s nice to know you can have a yummy home made meal with out getting a single dish dirty!

That’s right. You prep all these chicken when they’re fresh, freeze them in the marinade and then all you have to do is cook em up! It could not be simpler.

Well, I guess you actually could cook them first then freeze them, but really, I don’t recommend that. There something about cooked frozen chicken that just isn’t right. Maybe it’s the texture, Maybe its in the reheating process, whatever it is, it’s just not ideal. Sticking something in the oven , when everything is already chopped, mixed and cleaned is so easy that why not cook it fresh. Also, then its fresh. And hot out of the oven chicken, is always a crowd pleaser.

So, I’ve put together 10 different recipes for you, together in one place, just to maker your life easier. I figure with ten recipes theres definitely a few out there for each of you. This way you could take 1 hour (yup, you can marinade all ten of these in less than hour)on a Sunday and be set for the next month!

I like to freeze these in ziplock bags. I squeeze out as much air as possible from the bags and somehow I think this helps the marinade really penetrate the chicken and and a whole extra burst of flavor. I also like to lay the ziplock bags flat into a 9×13 pan in the freeze sxo that during the freezer process if theres any drips I can just throw out the pan. Once all the chicken is frozen I remove the pan and stand my ziplock up vertically. This way I can always see what I have, its easy to take out and takes up way less space in the freezer to save room for things that are really important. Like ice cream.

Also, please not that you can change up the cuts of chicken I use to reflect cuts that your family likes.


Everything You Need to Know How to Cook Jackfruit Like a Boss

Jackfruit is one of those ingredients we eat all the time, but it’s rare to actually prepare it at home. You can get savory jackfruit in meal-ready pouches in the vegetarian section of the grocery store, and you can snack on canned jackfruit in syrup when your sweet tooth starts aching. If you really want to get a better understanding of this enormous, delicious tropical fruit, though, you should try preparing it at home. Jackfruit is eaten one of two ways, either in its savory, unripe green state, or its ripe, sweet state.

Unripe green jackfruit is known for taking on the texture of pulled pork when cooked. You can stew it until tender, then broil or pan-fry it so it gets scrumptious crispy bits. Ripe jackfruit is a juicy tropical fruit that has a flavor that’s a cross between pineapple, banana, and mango. However you decide to eat it, scroll on for our complete guide to buying, butchering, and preparing your jackfruit.

1. Choose the perfect Jackfruit

Purchasing a jackfruit at the store can be a little daunting — they’re enormous. They can grow to weigh up to a hundred pounds (!), though you’ll usually find ones quite a bit smaller than that at the store. At some Asian grocery stores you’ll see them cut into large chunks then packaged on styrofoam trays if you have that option in your area, you should go for it, especially if it’s your first time working with jackfruit. It’s hard to find whole unripe jackfruit in stores, and even harder to prepare it. But if you’re determined, look for jackfruit with an evenly green color and not much of a scent. Ripe jackfruit should have a noticeable, musky fruit odor and a yellow-green skin. If it’s pre-cut, the fleshy pods within ripe jackfruit fruit should be an orangey-yellow color and rather soft to the touch, while unripe jackfruit will be pale with light green tones and less distinct pods. In the US, the pre-cut fruit is usually the sweet, ripe variety.

2. Prepare your workspace

Jackfruit is notorious for being filled with an extremely sticky latex sap that can ruin your counters and knife if you aren’t careful — and the sap is even worse if you’re working with unripe green jackfruit. Prepare your workspace by lining your counter and cutting board with plenty of newspaper. Have extra newspapers or paper towels handy for wiping up sap as it comes out of the fruit. Wear a pair of powder-free gloves, then oil them and your knife liberally with cooking spray or coconut oil. Sap will start oozing out of the fruit once you cut into it. Use the newspapers or paper towels to wipe away the sticky sap so it doesn’t drip down and get all over your kitchen. Make sure you re-oil your knife after each cut — if you don’t take this precaution, the sap can easily ruin the blade.

3. Begin the butchery

Ripe Jackfruit: Since jackfruit is so large, it’s helpful to cut it into smaller pieces before extracting the fruit. Cut it length-wise into four pieces. Each jackfruit is filled with fleshy pods, each encasing a large seed. Remove the core running along each wedge, then dig the fleshy fruit pods out of the surrounding white fibers and extract the seeds. You can eat the seeds by boiling and peeling them — they have a texture like chestnuts and can be eaten as a snack or added to curries. If you don’t want to use them, you can compost or discard them with the rest of the scraps.

Once your fruit pods are extracted, you can eat them fresh or freeze them to use in smoothies. Discard the skin and fibers of the fruit carefully, so you don’t get sap anywhere. If you did get any sap on the blade of your knife, wash it thoroughly with soap and hot water. Then, hold the blade over an open flame from a lighter or your gas stove burner — the flame should burn off any of the sticky residue. You can also try using coconut oil to remove the latex (the sticky substance) — just rub it on the affected area, let it sit, and then scrub it off.

Unripe Jackfruit: If you’re cooking unripe jackfruit, start by cutting the skin off the fruit. Then, cut the flesh into large chunks, and simmer in a pot of water until tender. You can then separate the pods from the rest of the fruit, remove the seeds, and use the green jackfruit in your favorite savory recipes.

Not sure you want to go through all that hassle? You can find canned green jackfruit in brine and canned ripe jackfruit in syrup at most Asian grocery stores, and Trader Joe’s carries canned green jackfruit now too. It’s worth getting the hands-on experience at least once, though — just make sure it’s only figuratively hands-on, because if you don’t wear gloves, you’re going to be sorry!

Get the scoop on all the other ingredients you need to try on our Pinterest page.

(Photos via Wuthipong Pangjai, Natasya Mohd Adnan, and Nang Saw Thay Y Laksn Chun Vthay / EyeEm Virginie Blanquart / Getty Brit + Co)


Mango & banana breakfast smoothie

Are you one of those people that only have a few minutes to make breakfast before you rush off to work or take the kids to school? Then this mango breakfast smoothie is for you! Not only is it made with delicious fresh mango, but it uses some extra ingredients that will actually help you stay full for longer!

Why you’ll love this recipe

  • Smoothies are really fast to prepare in a blender, so you can whizz it up and take it with you in a reusable cup if you’re in a hurry!
  • This breakfast smoothie contains extra ingredients like oats and peanut butter that will actually keep you full for a while!
  • If you’re really short on time, you could prepare the mango the night before and pop it in the freezer overnight (or even just use frozen mango!).

How to make a smoothie that will actually keep you full

Having a smoothie for breakfast can be very appealing – they’re quick to whizz up in a blender and it’s healthy to start your day with fresh fruits and veggies.

You’re hungry again in less than two hours.

That’s because smoothies often don’t include the food groups that contain sufficient calories or properties that our body needs for energy.

Fruit and vegetables are low in calories and full of healthy vitamins and minerals. But since they’re low in carbohydrates, protein, fibre and healthy fats they’re also really easy for our body to digest! So, we end up feeling hungry again not long after drinking it.

That’s why in this fresh mango breakfast smoothie you’ll find:

  • protein in the chia seeds
  • fibre, carbohydrates and iron in the rolled oats
  • healthy fats and protein in the peanut butter

How to cut a mango like a boss

Cutting mangoes can be a real faff and a big mess!

When I was traveling in South East Asia I learned from the pros how to cut a mango properly, saving a lot of time and washing up!

  1. Place the mango on a chopping board, holding it upright.
  2. Use a large knife to slice as closely as you can along the flat side of the stone.
  3. Then score the flesh of both pieces diagonally into diamonds, being careful not to cut through the skin.
  4. Push the flesh upwards and outwards so you can easy slice the mango cubes off the skin.
  5. Remove what you can from the stone for the recipe and eat the rest like a juicy chicken leg!

Mango keeps really well in the freezer. So if they are in season and you want to stock up, chop them following the instructions above and pop them in an airtight container. When you need them for a smoothie just take them out of the freezer a few minutes before to thaw slightly and you’re all set!


Final Words

We cannot emphasize too much that if you want to know how to cut sushi like a professional chef, you must first consider the things that you need to get which is a good knife with a really sharp blade. Sashimi knives can be inexpensive, and they can be expensive as well. If you are not going to make sushi regularly, then you should not invest in a knife that is too expensive. Nonetheless, you must still consider its quality.

Cutting fish to make sushi is a fun activity and the instructions are simple to follow. You just have to make sure that you understand how to do the proper angle and thickness. In addition, you should learn how to handle a sushi knife before even attempting to use it.


Watch the video: Jak na mango?