Kitchen Basics: Mangos and Avocados

When I’m at home, not intending to share, and not trying to be particularly cute, I tear into mangoes the fastest way I can, and get about the business of eating it. Sometimes, though, it’s necessary to have mess-free mango cubes, like when eating on the go or preparing a dish with mangos as an ingredient.

To quickly chop a mango:

• Slice the fruit on both sides of the large seed, trying not to get the really fibrous parts.
• Score each section vertically and horizontally with a sharp knife.
• Press the skin side inwards so the scored fruit stands out.
• Slide a knife between the fruit and skin, and voila! Neat mango cubes.

I found this tip from, of all places, an episode of House Hunters International on HGTV. A couple was preparing lunch while talking about their big plans to move to I-can’t-remember-where, and the woman nonchalantly slices into an avocado pit (with the biggest knife ever, I might add). At first I was like, “What is she doing”; then, when she lifts the knife with the pit stuck to it, I was like, “WHAT!” No more avocado-y fingers and jacked up looking slices from twisting, scooping, or otherwise (ineffectively) coercing the pit out.

Here’s how it goes:

• Cut avocado in half lengthwise.
• Carefully saw into the pit a bit with a sharp knife.
• Use the knife to twist the pit gently, and remove.
• Slide a spoon around the inside edge of each half, and scoop out the fruit in one large piece.
• Place the scooped piece upside down on a plate or cutting board, and slice or chop.

Check out some of the health benefits of eating avocados here.

I usually eat mangos plain as a snack and add avocados to omelets, but I’d love to have some other options. What are your favorite ways to eat or prepare mangos and avocados?