First, cut a slice from each side of the mango close to the core, so that the mango will be cut into three parts: the core, the two sides of the pulp, each one. Next, take out one of the sides of the flesh and cut the flesh in a tic-tac-toe technique, without penetrating the skin of the mango. Then, gently press your hand against the end of the skin and the flesh will arch up with the skin. Finally, use a knife to gently pick off the arching pulp and eat it. For the piece in the center with the core, peel it and eat it directly.

Method 2: Cup rubbing skin method

First, use a fruit knife to divide the mango into two parts along the core. Secondly, hold the mango in your hand and press it against the wall of the cup, and then cut it down hard so that the skin and flesh of the mango are separated. But be careful that the cup must have a large and sturdy opening.

Method 3: fire grilled separation method

After washing the mango, use chopsticks to clip the fire slightly grilled for a few moments to grill evenly, grill a roughly 5 seconds to 7 seconds or so to take it down, use a knife to cut four equal seams, and then you peeled the mango skin, the skin and the meat is separated very thoroughly.