Minoli de Silva's trick that proves we're all cutting our mangoes wrong

There's nothing more refreshing on a hot summers day than a delicious mango. They're juicy, sweet and tangy– and an absolute mess.

Once you cut around the seed, you're left with two perfect little pieces to dice into squares and eat off the skin. The minute you go to take a bite though, mango juice... everywhere.

It's on your face, it's on your hands, it's on the kitchen bench, some has probably even dripped down onto the dog's head. But what if we told you, there's an easier way.

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A simple method to remove the skin, dice it up and chuck it in a bowl to eat with a spoon. No mess.

Well, in her latest recipe for a delectable mango salad, Minoli de Silva has shared just that.

Watch the video above.

Once you've cut the two sides of the mango away from the seed, you're going to want to cut each piece vertically into about 3 long slices.

Then, all you have to do is simply get your knife under the skin at one end, and carefully slide it along the curve.

Mango skin naturally peels away from the flesh pretty easy, so once you get the technique right, you're barely loosing any of that juicy goodness.

Now, if you want to put your newly learnt mango trick to good use, check out the full recipe for a delicious mango salad below.

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Mango Salad Recipe

Ingredients

• 1 ripe mango
• 1 Lebanese cucumber
• 1 shallot
• 1 kiwi fruit
• 1 tbsp olive oil
• 1 lime, juice and zest
• Salt to taste
• Fresh cracked pepper
• Coriander leaves, to garnish
• Toasted coconut flakes

Method

1. Dice mango, cucumber, shallot and kiwi fruit and add them to a large bowl.
2. Drizzle in the olive oil, squeeze in the lime juice and add the lime zest. Add the pepper, and salt, to taste.
3. Serve in a flat dish and garnish with coriander and toasted coconut flakes.