Let’s start with the mango. I learned this relatively simple skill about eight years ago, and it really has been a game-changer. This is really how to cube a mango. The fact that you get almost uniform little cubes opens the door for you to make aesthetically pleasing dishes so easily. This isn’t difficult at all and doesn’t require any special equipment; it’s just you and a knife. Keep in mind, that if your mango is too ripe, it will most likely always turn to mush. You don’t want messy, squishy mango mess—you want cute little mango squares to show how cool you are in the kitchen, so choose a nice, just ripe piece of fruit.
How to Cut a Mango:
As far as the pomegranate, I watched someone open one on a local news cooking segment and I was both intrigued and relieved. Intrigued because it’s such an interesting way to cut a fruit (water bath?), and relieved because I had been annihilating my kitchen with every pomegranate I opened. You basically cut and pop the top off, cut the pomegranate in sections and put it in a bowl of water so you can remove the pomegranate arils without a big mess going all over your cutting board and counter. This avoids the mess, because pomegranate juice stains. The water bath also allows you to remove the little white pieces of pulp that tend to stick to the arils. Oh, and another problem it prevents—runaway arils!
How to Cut a Pomegranate:
Now that your fruit cutting skills are up to par, you can enjoy these delicious delicacies all the time.
Best Mango Recipes
Mango-Black Bean SalsaCurried Mango SauceFrozen Chili-Mango MargaritaMango ColeslawMango MuffinsChili Mango-Kiwi SaladCoconut Mango Date Bars
Best Pomegranate Recipes
Pomegranate HummusRoasted Butternut Squash With White Wine Pomegranate SeedsPomegranate Jeweled Jalapeño Cheese BallHoney Lemon Pomegranate Hot ToddyPomegranate Margaritas
