Learn how to cut a mango with this step-by-step guide!  

Cutting a mango isn’t difficult, but if you’re attempting it for the first time, it can be perplexing. Here’s an easy, tried-and-true method for how to cut a mango from start to finish. 

The delicious sweet flesh can be sliced or diced and enjoyed as a stand-alone snack or added to various recipes like mango salsa or a Grilled Mahi-Mahi dinner.    

How can you tell if a mango is ripe?

The best way to cut a mango is to use one that is ripe, but still firm. Otherwise, the mango ends up being mushy and difficult to cut. A few tips: 

  • Never choose a mango based on its color alone.  
  • When choosing a ripe mango, simply give it a gentle squeeze. If it gives slightly, it should be ripe enough to slice for your recipes.  
  • Smell the mango’s stem. If it’s ripe, you’ll notice a fruity, almost tropical smell.  
  • Unless you’re making a smoothie, sorbet, or jam, avoid using mangos that are extremely soft.  

How can you speed up the ripening process?

If you have mangoes that you want to ripen faster, you can put them in a brown paper bag and store them at room temperature. The ethane gas released from the fruit will help them ripen faster. To speed up the ripening process even more, add a banana or apple to the bag. 

Pro tip: Never refrigerate unripe mangoes because they won’t continue to ripen in the chilly temperatures of the fridge.  

To the contrary, if you want to increase their shelf-life once they’re ripe, you can refrigerate them whole.  

How should you store your mango once it’s sliced?

Refrigerate your freshly cut mango in an airtight container or zip-seal bag (squeeze out any excess air) for 3-5 days.  

Can you freeze mango?

To freeze fresh cut mango, evenly spread the pieces out on a baking sheet that’s lined with parchment paper. Place the baking sheet in the freezer for a few hours until the pieces are firm. This is called flash freezing and prevents the chunks of mango from freezing together in one big brick of ice. After the pieces are frozen, quickly transfer them to a freezer-friendly bag or airtight container and store them in the freezer for up to 4 months.  

Use fresh mango in these delicious recipes:

Other ideas: 

  • On top of grilled chicken. 
  • Frozen mango: in smoothies, as fruity ice cubes or just as a cool summer treat! 
We hope you love this tutorial on how to cut a mango! If you try it, be sure to leave a comment so we know how it went.
Enjoy,
Pam & Kalie
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How to Slice a Mango in Under a Minute


  • Course: ,
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 3/4 cup 1x

Description

Cutting a mango isn’t difficult, but if you’re attempting it for the first time, it can be perplexing. Here’s an easy, tried-and-true method for how to cut a mango from start to finish. 


Ingredients

Scale

You’ll need: 

  • 1 ripe, but firm, mango
  • A sharp paring knife
  • A cutting board

Instructions

Step 1:  

With a small paring knife, carefully peel the skin off the mango. You can also leave the skin on and remove it with a spoon, as described in Step 5. We find it easiest to remove the skin before cutting the mango, but some are more comfortable using a spoon to remove the skin than peeling it with a knife. 

Step 2: 

Holding the mango with one hand, stand the mango on a cutting board with the point downwards and the stem facing upwards. Mangoes have a flat-ish oblong pit in the center. Standing the mango up like this allows you to envision the contour of the flat, oval pit inside. Your objective is to cut along the sides of the pit, separating the flesh from the pit.  

Step 3: 

About half a finger width away from the center of the fruit, use your knife to carefully slice the sides (aka the “cheeks”) off the pit while slightly angling your knife toward the center of the mango. 

Step 4:  

After removing the cheeks, there will still be some mango flesh around the pit. You won’t be able to dice this part of the mango perfectly, but it’s still worth salvaging. With one hand, turn the mango 180 degrees so the flat part of the pit is facing your belly (where you removed the cheeks). Use your paring knife to peel off the skin of the two remaining sides of the fruit. Slice the flesh off the pit the best you can.  

Step 5: 

Removing the skin with a spoon: If you haven’t already removed the skin, take each cheek and cut lines vertically through the fruit’s flesh without cutting through the skin. Turn the mango so that the vertical lines you just cut are now facing you horizontally. Cut lines vertically through this side of the fruit without cutting through the skin so you end up with grid-like lines. After you’ve created a grid-like pattern in each cheek of the mango, take a large spoon and scoop out the cubes, leaving the skin behind. You can also slice off the mango flesh using this method and a paring knife. 

Step 6: 

Slice the fruit into thin wedges or dice for smaller pieces.  

Category :Recipes
Method :Too Easy
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