ZYLISS 3-in-1 Mango Slicer, Peeler and Pit Remover Tool

Product Information

Nuts are optional: If you need to accommodate a nut allergy, just omit the nuts completely. Otherwise, feel free to use another nut of your choice. Cashews, macadamia nuts, or even pistachios would be tasty on a Thai mango salad.

Begin by firmly holding the mango on its side so the chunky parts (called cheeks) are on either side of your hand. Basically you’ll be slicing the mango into three parts, think of it like the centre section with the pit is about 1/4 of the size of your mango. So now use your knife to slice off one side of the “cheek”, the slice off the other. You’ll now have the 2 larger parts where most of the mango flesh is, and the centre part with a little flesh and the pit. Take one half of your mango and cut lines vertically through the fruit side of the half without cutting through the skin. Be careful not to get your fingers in the way of your knife while you do this.Looking for a shortcut method? Use a mango splitter (available at most kitchen supply stores or online) to get the job done even faster. Dried Shrimp– Look to the international section of your local grocery store or an Asian market to find this ingredient. Note that the shrimp must be cooked. You can tell if a mango is sweet by smelling it at the stem – it should give off a sweet fragrance. You can also cut the mango and give it a whiff. A sour mango indicates that it’s overripe. If it barely smells or has a neutral smell, it means that the mango isn’t ripe yet. What color is a ripe mango? Take a mango in your hand and gently squeeze it. If it gives slightly, it’s ripe. But if the mango gets mushed, then it’s overripe. Green Beans & Cherry Tomatoes– I like to use these vegetables for a good mix of acidic and grassy flavors. However, you can build your salad with any vegetables: broccoli, bell peppers, etc.

Brown Sugar– This will add a deep, moist sweetness to our sauce. Honey or even maple syrup are good alternatives. Yes.Although the seed isn’t a popular part of the mango since it’s bitter and has a hard shell, you can still eat it. However, you can’t eat it raw. Conventional peeling methods fail to provide the desired result, as the fruit is often damaged. So the Mango Peeling machine holds the fruit by the stone rather than gripping it on the skin and flesh. The peel is removed in the same way as if it were being done by hand. In other words, along the length of the fruit. The result of this peeling method is an authentic, smooth “hand-cut” finish.Optional Garnishes – Cilantro adds a fresh citrus flavor that melds well with the savory roasted peanuts – which will also add a nice final crunch. The mango peeler machine is also compatible with 20 kinds of fruits and vegetables such as apples, pears, lemons, etc. Mangos– Unlike most mango recipes, we’re using unripened mangoes to try to achieve a similar tart flavor to the Thai green mango. Again, for Westerners, a ripe mango is just as delicious to use here. Slice the Mango. Peel the fruit with a vegetable peeler. For an unripened mango use a grater like the kind you would use for cabbage salad, or a kitchen mandoline and grate the flesh of the mangoes. For a ripe mango, use a sharp, dry knife to slice the fruit away from the pit. Slice the mango chunks into strips and transfer to a bowl. Traditionally, it would contain Thai green mango along with a variety of peppers and other vegetables, such as red onion and bean sprouts, and peanuts.

Yes, the mango skin is edible and highly nutritious. However, just like poison ivy and poison oak, mango skin contains urushiol, which is allergenic. So you shouldn’t eat mango skin if you’re allergic to urushiol. Should you peel a mango before cutting? Many people look at the color of the mango to judge whether or not it’s ripe. But it’s not a genuine indicator unless you’re familiar with the mango varieties. Some ripe mango cultivars are yellow or orange, others are red or purple, and others can be any combination of these colors. Although it’s a matter of personal choice, we believe that peeling off the skin of an overripe mango is a mistake since you will end up with mango juices all over your hands and kitchen.

Start with ripe but firm mangoes. If the mango is too ripe, it will be hard to get a good grip on, and be super messy to cut (see tip below). For a raw mango, it is best to slice it and scoop the pulp with a spoon.