Ripe mango casing

The casing of mango, flower or ripe mango, 🥭🥭 to look beautiful, palatable, and non-blackened. There is a simple trick to do this:

1. Wash clean before casing 💦

Before starting the casing, the mango rubber at the terminal should be washed clean with a little water or salt mixture, because mango rubber is the main reason for the blackening of the mango skin and texture after the casing is finished.

2. How to casing a beautiful texture (not bruised) 🔪

• Use a sharp knife: An unsharp knife will require a lot of pressure, which will bruise the mango meat and not look smooth.

• Longitudinal casing: Start casing the skin from the polar side down to the ball end. Try to casing it deeply so that the yellow gold texture is tied.

3. Black Texture Protection Tips (Oxidation)

Some mango species, when exposed to air for a long time, the color begins to dull. The prevention methods are:

• Soak in diluted brine: Prepare clean water, mix a little salt meal (about 1 / 2 teaspoon per 1 liter of water), take the casing mango and gently swing it through the water and mop it dry. The salt will help stop the reaction with the air well.

• Use lemon juice or vinegar: If you don't like the salt flavor, lemon juice can be used with a little water mixture lightly rubbed through the mango meat. The acidity will keep the color fresh.

4. 📥 preservation

If you don't eat it immediately, put it in a sealed box and refrigerate it. This will help to maintain the tension of the meat and keep the color from changing quickly.

More Techniques: If you want a dish to look as beautiful as a dessert shop, slice the mangoes into thin sheets and stack them into roses, it will improve your appearance.