Post #408594 by The Gnomon on Thu, Sep 18, 2008 11:06 AM

Mango Splitter

Mango

Position splitter over tip of the mango with the stem end resting on your dish/bowl.

Shove the splitter down past the pit until it stops at the dish.

Discard the pit. Eating the mango like meat off a bone (optional).

Use the remaining mango halves for mango steaks or for juicing.

This one was riper than you'd typically use for mango steaks, dumping quite a bit of juice from the splitting process. This juice shown here is far superior to any mango nectar made by anyone anywhere. This was poured into a half consumed Mai Tai, then topped with an AE Extra float.

But I was going to grill them anyway, somehow, even though they were too ripe to stay firm. So out comes the Hallowe'en pumpkin scoop, which is just the right size, shape, and material for separating mango fruit from its skin.

Finally, what would normally be mango steaks that I'd throw directly on the grill, were mango blobs that had to be grilled up in a pan for a while before I could toss them directly onto the grate so they could char a bit.

If you're going to use them for mango juice, then you don't scoop them out if you have a lever-type squeeze juicer or similar; or you do scoop them out if you have a grind-centrifuge juicer. If you're going to squeeze the juice out by hand through cheesecloth or a straining bag, you can scoop out the mango or leave it in the skin depending on your technique.

Splitting and scooping out one mango probably takes less than one minute. So in 10 minutes you can do 10-12 easily.