Want to master the art of cutting a mango like a pro? This simple 10-minute guide will show you how to slice this juicy tropical fruit perfectly every time. Whether you’re preparing a refreshing fruit salad, smoothie bowl, or just enjoying it fresh, proper mango-cutting technique ensures you get the most flesh while avoiding waste. Rich in vitamins A and C, this sweet fruit deserves to be handled with care to maximize its delicious potential.
Ingredients
- Ripe Mango: Choose a mango that yields slightly to pressure for the best flavor and easiest cutting experience
Instructions
- No-Peel Method: Stand your mango upright after trimming the bottom. Make parallel cuts on both sides of the pit to get two halves.
- Create the Grid: Score the flesh of each mango half in a checkerboard pattern, being careful not to pierce through the skin.
- Release the Cubes: Gently push the skin to invert the mango half, making the cubes pop up. Slice off the flesh pieces with a knife or scoop with a spoon.
- Handle the Middle Section: Trim any remaining flesh from around the pit and cut into cubes.
- Alternative Peel Method: Remove the mango skin with a peeler or knife, stand it upright, and make parallel cuts around the pit.
- Final Cutting: Cut the peeled mango slices into your preferred cube size, then trim any remaining flesh from the pit section.
Cutting Techniques
Hey there! Let’s talk about cutting mangoes like a pro! The “no peel” method is my favorite way to cut mangoes – it’s super easy and keeps your hands clean. Think of it like making a little checkerboard pattern in the mango half. The cool thing about this method is that you can just pop the cubes right out! If you’re new to cutting mangoes, start with really ripe ones since they’re softer and more forgiving.
Ripeness Tips
Want to know if your mango is ready to cut? Give it a gentle squeeze – it should feel slightly soft, like a ripe avocado. A ripe mango will also have a sweet, fruity smell near the stem. If your mango is too firm, let it hang out on your counter for a few days. Too soft? Use it right away! The color isn’t always the best way to tell – some mangoes stay green even when they’re perfectly ripe.
Serving Ideas
Fresh mango cubes are amazing on their own, but they can be so much more! Try them:
- Tossed into morning yogurt or oatmeal
- Added to fruit salads
- Mixed into fresh salsa
- Blended into smoothies
- Topped with a squeeze of lime and a pinch of chili powder
Storage Tips
Once you’ve cut your mango into cubes, store them in an airtight container in the fridge – they’ll stay fresh for 2-3 days. Want them to last longer? Pop them in the freezer! Spread the cubes on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 6 months and are perfect for smoothies!
How to Cut a Mango
Equipment
- Knife
Ingredients
- 1 Mango ripe
Instructions
- No Peel Method: Cut a little mango off the bottom of your fruit and stand if up on your cutting board. Cut a slice parallel on the mango getting as close as you can to the pit without hitting it. Do the same on the other side of the pit. This will give you two halves (called ‘cheeks’) of mango, and the piece with the pit.
- Take one of the halves of mango and score it, making vertical lines and then horizontal ones across the flesh, like a checkerboard. Careful not to cut through the peel.
- Flip the mango inside out so the cut flesh is sticking out. Using your knife, cut the pieces of mango off of the skin. If the mango is ripe enough you may even be able to use your finger, or a spoon to scoop the fruit out. Take the piece of fruit that has the pit and trim off any extra mango with a knife, then dice into cubes.
- Peel Method: Peel skin off of mango using a knife or a peeler. Cut a little mango off the bottom of the fruit and stand it up on your cutting board.
- Cut 2-3 slices parallel on the mango until you hit the pit. Do the same on the other side of the pit.
- Chop the mango slices into large or small cubes, whatever you prefer. Take the piece of fruit that has the pit and trim off any extra mango with a knife.
