BAPyessir6
Senior Cook
I don't use mango enough in cooking, and I want to start. I barely know how to cut them (peel, slice off sides, avoid pit). But what I don't know is this: when I cut them, I usually get only 1 inch inside the mango before it sounds like my knife is cutting through, for lack of a better word, Velcro. I usually use this small (2 oz.) portion and gnaw off the rest (which is like another 4 oz. around the pit itself and is quite good, though a tiny bit stringy here and there) but should I cut into this Velcro-ish portion of the mango, scrape my knife along the pit itself when I cut, and use it for my recipes? I'm waiting until my mangos are very ripe to use them, but I don't know if this sound when cutting is normal and I'm just cutting too close to the pit. Any help?