00:07
This is my favorite fruit.
00:08
I've never seen this before.
00:09
I'm half-Filipino; this is gold to me.
00:15
I've done this before; I just...
00:23
I'm gonna be dramatic, and I'm just gonna get this.
00:26
I don't even know what's inside.
00:28
I have no clue what I'm doing.
00:41
I'm going to go with my 50 percent rule.
00:44
And just perfect...like a surgeon.
00:50
There's something in the middle.
00:52
We're finding stuff out.
00:53
How do you get the meat off the pit?
00:55
See if I can do what I do with the avocado.
01:10
That's what we're learning here today guys:
01:13
It's going to be a smoothie.
01:15
It's all right; I have extra.
01:19
This is a mango massacre.
01:20
Can somebody please show me how to cut this mango?
01:23
I would peel it first.
01:28
So, I'm not gonna cut right in the center
01:30
but a little off to the side.
01:32
Right along the pit.
01:40
You'll just stack it up and make these
01:42
nice little strips here.
01:44
And put it in slices like this.
01:46
I eat mangoes in strips.
01:48
I kind of just do it in chunks.
01:51
(light classical music)
01:58
It feels delicious.
02:00
Can I marry already?
02:04
There's a note saying in Brazil that
02:05
when you know how to cut a mango, you're ready to marry.
02:08
Also, I'll show you guys a little trick with mangoes.
02:11
They called it doing a porcupine.
02:16
It's what my grandmother always used to do.
02:20
Then you want to bring it back.
02:22
You get the little diagonals right here.
02:27
Don't fail me, mango.
02:30
Open it up like this.
02:33
Yeah, I'm an immigrant.
02:35
We come with these.
02:40
When I'm looking at the mango,
02:42
they're all going to be somewhat oblong.
02:44
So, that's going to be the indicator
02:45
before you even cut into it
02:47
what direction the pit is going.
02:48
I want to face it so the narrow side is facing me this way.
02:51
And that way, I can come down the side
02:53
without hitting the pit
02:55
because the pit comes fairly wide.
02:57
Couple options here.
02:58
If you want a nice diced mango,
02:59
you're just gonna come in and gently score.
03:02
And then we can actually turn it inside out like this
03:05
and come across and remove all those cubed pieces.
03:08
Certainly we could do slices as well
03:10
using the same general technique.
03:14
Just sliding the knife horizontally along the skin
03:18
to remove the slices.
03:21
So, we have sliced and diced.
03:24
Two different versions.
03:33
I'll eat this whole thing.
03:39
We just pluck it and eat it.
03:40
That sounds crazy, but I would.
03:45
Really sweet; you have to try it.
03:48
I don't think I've ever had it really.
03:55
That's really damn good.
