Bong Long Reader

Slice smart-enjoy the sweet fruit without the mess!

➤Start with a Ripe Mango:
A properly ripened mango should feel slightly soft to the touch and have a fruity aroma near the stem.
➤Wash the Mango Thoroughly:
Before cutting, rinse the mango under running water to remove dirt and possible pesticide residue.
➤Stand the Mango Upright:
Place the mango on a cutting board with the stem end facing up. This helps you locate the flat seed inside.
➤Slice Off the Cheeks:
Use a sharp knife to cut about ¼ inch from the center on both sides. These are the “cheeks,” or flesh around the seed.
➤Score the Flesh in a Grid Pattern:
In each cheek, score the flesh in a crisscross pattern without cutting through the skin.
➤Flip the Cheek Inside Out:
Push the skin side inward to pop the cubes outward, creating a “hedgehog” look for easy access.
➤Scoop or Slice Off the Cubes:
Use a spoon or knife to gently remove the mango cubes from the skin.
➤Cut Around the Seed for Extra Flesh:
Slice the thin sides around the seed—called the wings or side slivers—for a little more fruit.

➤Peel the Skin (Optional Method):
If you prefer slices instead of cubes, peel the mango skin with a vegetable peeler before cutting.
➤Use the Right Tools:
For ease and safety, use a non-slip cutting board and a sharp paring knife or mango slicer.