Hi, I’m Chris Tavano for Tundra Restaurant
Supply. In today’s episode, I’m going to show you how to prep some common summer fruits.
Here we have a mango to start. First thing to know about this mango is mangoes
have a peak just like an avocado. Take a look at the shape of the mango, its a little bit
flat, little bit oval. The peak is the same exact shape just smaller on the inside. Unfortunately,
we don’t have extra a vision, you can’t really decipher exactly where its at. We’re going
to do a little bit of guess part with our knife.
First I’m going to flatten up the bottom just a little bit more so we have a nice stable
base. From there remember, the pit is right in here. We’re going to to a little bit of
guess work. Nice one solid piece of flesh there. We’ll go on the other side. Same thing
there. Depending on how large your mango is, you might be able to yield a little bit more
of that middle cross section. Ours was a little bit smaller, I couldn’t
get too much there. But I do want to point out what the pit looks like. It is very fibrous.
Now, on our two half fleshes of the mango. Just hatch it out kind of like we do dicing
and avocado. Try not to go too deep here and go through the skin and that kind of defeats
the whole purpose of what we’re trying to do right here scoring these little sections
out. You should be able to feel when you’re in
the skin versus the flesh of the mango itself. Then just invert the skin. Once we get our
inverted cross section. They should just peel right out. If you use a pairing knife, however
you wish, its a great little snack as it is. I’m Chris Tavano for Tundra Restaurant Supply.
That’s how you dice a mango. If you got any other further questions, please comment below
or call our sales floor directly. Please don’t forget to subscribe.