Don't toss that peel just yet. Your mango still has more to give-edible, full of good stuff, and secretly delicious. This post is all about how to use mango skins in fun, waste-free ways, from curries to cozy teas.
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Every spring, my living room turns into a mango wonderland. From April to July, I'm happily living on mangoes.
I buy them from a former colleague who imports tons (literally!) from Burkina Faso, Ghana, Benin, and Cameroon. A portion of the proceeds supports charitable projects in these regions, which I find incredibly moving. But beyond the humanitarian aspect, I'm also just thrilled by the succulent mango flesh. The Amelie and Kent varieties I've tasted so far are beyond delicious.
And here's the crazy part:
The mango peel is ... wait for it ... edible! I mean, isn't this fruit a gift from the gods?
Have you tried mango skin already?
If not, you're probably wondering what it even tastes like - and if it tastes like anything at all. I find it actually tastes more intense than the mango flesh itself, almost exactly how a ripe mango smells. It's like mango concentrate. You know how rose water smells like one hundred roses in one drop? Same idea. But mango.
It has a slightly tart, which I love. So, yes, it's delicious! But only if the mango is really perfectly ripe.
When's a Mango Ripe?
So… how do you know if a mango is ready to peel and devour?
I learned from Gustave, my former colleague (who's importing the mangoes) and the ultimate mango expert, how to spot a perfectly ripe mango. It's not as straightforward as it seems, as different varieties behave differently.
The Amelie variety turns deep orange when ripe and smells "like a lady going to a ball" (that's how Gustave described it - so adorable!).
The Kent variety, on the other hand, stays green, even when it's ripe-and its scent is subtle, almost shy. You know it's ready when the mango feels soft all over; if you gently press it, the fruit should yield.
How to Best Peel a Mango
Okay, so you have your beautiful, ripe mango, and it's time to peel it. Is there a "right" way?
For me, not really. Just make sure you don't use a vegetable peeler. I've tried it, but since the flesh is soft when the mango is ripe - and we only want to eat and peel it then - a peeler just won't cut it.
I use a sharp, small knife and try to peel off as little flesh as possible. But it's not a big deal if more flesh comes off; that piece of skin goes straight into my mouth as a little snack!
Otherwise, it's better to have less flesh on the skin, as this makes it easier to dry. And dried, the skin lasts the longest and can be best used for all sorts of things, as you'll see below.
Mango Skin Benefits & a Bit of Caution
Why should you eat it in the first place? Why not just chuck it away like we're used to? Well, mango skin can actually be good for you. For starters, it contains loads of fiber.
It also contains:
- Vitamin C and beta-carotene
- Antioxidants (polyphenols)
- Plant compounds that may support your immune system and reduce inflammation
However, there's one important thing you need to be aware of: it contains urushiol.
🚨Important Safety Note
The urushiol in mango skins is a compound also found in poison ivy and poison oak. I know, not exactly what you want to hear in the middle of a snack suggestion.
But most people are fine, especially if the mango is fully ripe. Still, if you've got sensitive skin or a known allergy, play it safe.
To minimize risks and ensure a safe experience:
- Wash thoroughly:
Always wash your mangoes really well before peeling-just to get rid of any dirt or residue. I even add a tiny splash of organic dish soap and rinse thoroughly. Because, you know, that mango has probably been touched by many, many hands before it made its way to your kitchen. You really want to get that skin squishy clean.
- Test a small amount:
If you're trying mango skin for the first time, eat only a small piece to see if you have any adverse reaction.
- Prioritize ripe skin:
Riper mango skin generally contains less urushiol than unripe skin and also tastes much better.
What to Do With Mango Skins
Now to the fun part. There are so many lovely, delicious things you can do with mango peels. I differentiate between fresh mango skin and dried mango skin. Let's take a closer look:
Fresh Mango Skins
- Eat it on the spot:
Just pop it in your mouth. Yum! Especially the bits with lots of mango flesh are delicious. - Blend into smoothies:
Add it to your fave smoothie for an extra boost of flavor and fiber. - Enhance a mango lassi:
Toss it into your homemade mango lassi for a richer mango taste. - Infuse water:
Use it to infuse water with a sweet mango flavor. - Summer salad addition:
Cut it into small pieces and use it the same day or the next day in a vibrant summer salad for an unexpected fruity twist.
Dried Mango Skins
I have two ways of storing and using dried mango peels: Either whole dried strips of mango skin, or those dried skins blended into powder.
- Flavoring tea
Use whole dried skins to make a fragrant tea with a floral, exotic scent. You can drink it solo or mix it with other tea herbs like peppermint, or even green or black tea. - Powder for dishes
Use the powder to flavor both savory and sweet dishes. For savory dishes, I like to add 1 teaspoon of ground mango peels to curries or stews.
For desserts: Add it to anything that would be lovely with a floral, especially fruit cakes, coconut cakes, or fruity ice creams. - Salad vinaigrettes
Add some mango peels powder to your favorite vinaigrette recipe for a subtle floral flavor addition. - Smoothies
You can add dried mango peels or ground peels to your smoothies, it will add some flavor to your smoothie, but fresh does the trick better.
How to Dry Mango Skin
I'm sure you want to dry mango skin now and preserve that goodness. Nothing's easier than that! Here's how to do it:
1. Peel the mangoes.
Peel your mangoes with as little flesh on the skin as possible.
2. Spread them out.
Place the peels on a large plate or tray evenly, ensuring they don't overlap or touch each other. This allows for even air circulation.
3. Let them dry.
Dry them in a cool, shady spot like a kitchen counter, table, or pantry-ideally somewhere fruit flies won't throw a family reunion. If needed, cover them with something that allows for air circulation, like a mesh food cover.
Depending on how thick you peeled the skins, the drying should take about 1 week. The peels won't get totally crispy dry; they'll likely remain a bit leathery or "squeezy," but after about a week, they should be ready.
4. Grind them (optional step).
You can either grind the peels into a powder or store them whole. I usually keep a portion as strips for things like tea and grind the rest to use in curries or sprinkle over salads.
For grinding, you can use a coffee/spice grinder (but no lingering coffee smell, please!) or, for larger amounts, a dry grains container for your high-speed blender, such as the ones made for a Vitamix.
5. Store them.
You can store the dried mango skins (whole or ground) for up to half a year in an airtight container, such as a jar with a twist-off lid.
Eating Mango Skins: Quick Recap
- Eat it fresh or dried (yum).
- Ripe mangoes = tastier, safer skins.
- Dry peels on a plate or tray for a week, then store or powder.
- Add to tea, smoothies, curries, desserts, or just snack on them straight.
I'm curious: Ever tried mango skin? Or does the idea totally weird you out?
Either way, tell me! I'm here for all your fruity adventures (even the weird ones).
Fun Facts & Origins
Click the buttons below to explore trivia, history, and cultural facts about this ingredient with AI.
Wishing you planty of fragrant mango delights,
Ramona
♥
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