Once you know How to Cut a Mango the possibilities for delicious recipes are endless! Learn how to pick a ripe mango and multiple quick and easy ways to peel off the skin and cut the flesh.
Cutting the Cheeks: Place mango on a cutting board with the stem facing up. Insert a sharp knife about ¼-inch to the right of the midline. Starting from the top of the fruit, cut all of the way down to the bottom. Repeat this process with the left side of the mango. You should have 3 slices of mango at this point (2 cheeks and 1 midsection with the pit.)
Dicing the Flesh: Using a smaller pairing knife, hold the mango in your non-dominant hand and make vertical incisions into the flesh of the mango. Pay careful attention not to cut all of the way through into the skin. Turn the mango 90 degrees and make vertical cuts that intersect the previous ones in a crosswise fashion. Repeat this step with the other mango cheek.
Cut, peel, or spoon Flesh: You can remove the mango pieces by either using a paring knife, your thumb, or a spoon. Place your tool of choice where the flesh meets the skin and cut/push/scoop it off.
Extra Mango around the Pit: There may still be some edible mango left around the pit. To get to this, place your paring knife into the skin of the midsection piece and carefully cut between the flesh and the skin to remove it.
Removing the Pit: Cut and remove any additional mango flesh until the pit is all that’s left.
Peel Skin with a Vegetable Peeler: Using a vegetable peeler, remove all of the skin from the mango.
Cutting the Cheeks: With the stem side facing up, remove the right and left cheeks from the mango as instructed above.
Dicing the Flesh: Place mango cheeks flat-side down on a cutting board and dice or finely dice to your desired size.
Extra Mango around the Pit: Remove any of the remaining edible flesh around the pit and dice to your desired size.
One medium-sized mango will yield 1 ¼ - 1 ½ cups of fruit. If you're not going to consume it right away, follow these tips: