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A mango half that has been cut into large chunks.
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How to Cut a Mango

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. Enjoy the sweet fruit as a snack or dessert, or store for later use in salsas, smoothies, even rice! 

Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 201 kcal

Ingredients

  • 1 mango

Instructions

Classic Method:

  1. A mango has a thin pit running down the middle of the fruit.  To avoid this, you’ll want to cut and remove the right and left cheeks of the mango.
  2. 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.)

    Cutting just to the right of the midline of a mango to remove the cheek.
  3. 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.

    Cutting crosswise cuts to dice a mango.
  4. 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.

    Using a knife to cut diced mango from the skin.
  5. 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. 

    Using a paring knife to peel the skin and remove it from a mango.
  6. Removing the Pit: Cut and remove any additional mango flesh until the pit is all that’s left.

    Cutting the extra fruit from around the pit of a mango.

Alternative Method (Vegetable Peeler)

  1. There’s another method you can use if you’re scared to hold the mango in your hand while using a paring knife.
  2. Peel Skin with a Vegetable Peeler: Using a vegetable peeler, remove all of the skin from the mango.

    Using a vegetable peeler to peel a mango before cutting, slicing, or dicing.
  3. Cutting the Cheeks:  With the stem side facing up, remove the right and left cheeks from the mango as instructed above.

    Cutting a peeled mango with a knife.
  4. Dicing the Flesh:  Place mango cheeks flat-side down on a cutting board and dice or finely dice to your desired size.

    Dicing mango fruit with a knife for a salsa recipe.
  5. Extra Mango around the Pit: Remove any of the remaining edible flesh around the pit and dice to your desired size.

Recipe Video

Recipe Notes

  • One medium-sized mango weighs roughly 0.75 pounds or 335 grams.

Pro Tips and Tricks

  • Pick a ripe mango. A perfectly ripe mango will have a slight give and a fragrant aroma.
  • Speed up the ripening process. Storing the mango in a paper bag at room temperature will cause it to ripen faster.
  • Get the most flesh. Look for the widest part fo the mango, it will generally be somewhat flat. This is the part that will give you the most fruit. 
  • Use a sharp spoon. This may seem like an oxymoron, but try to use a spoon that is on the thinner side. A thick smooth spoon wont slice through as easily. 

Meal Prep and Storage

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:

To Prep Ahead: Follow the above directions to peel and cut your mango.

To Store: Place freshly cut, diced, or sliced mango in an airtight container and store in the refrigerator for up to 2-3 days.

To Freeze:  Place cut fruit in a single layer on a baking sheet, cover with plastic wrap, and freeze for at least 4 or up to 24 hours. Place frozen mango pieces in a freezer-safe Ziploc bag and store in freezer for up to a year.

Nutrition Facts
How to Cut a Mango
Amount Per Serving
Calories 201 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 563mg16%
Carbohydrates 50g17%
Fiber 5g21%
Sugar 46g51%
Protein 3g6%
Vitamin A 3625IU73%
Vitamin C 122mg148%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.