We love mangoes, but they can be an utter pain to peel and cut, especially if you need to prep a lot of them at once. There are a number of tips and techniques out there to make the process easier, but our favorite is this brilliant trick from food editor Ben Mims: He starts by slicing the mango, then uses the edge of a water glass to peel the skin from the flesh of the fruit. You can then slice or dice the ripe fruit to be use in recipes both sweet and savory. Purée them to make a cooling mango lassi, dice them for a bright Senegalese avocado-mango salad, or turn them into chile-mango pops.
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