How to Cut a Mango

Bowl of cut mango

Aside from being exotically delicious, mangoes are exceptionally nutritious; each serving of mango is packed with tons of vitamins and minerals and there is roughly 100 calories in a cup of cut up mango. For this upcoming Summer season, when picking out a succulent mango, stay away from hard, green colored skins, as it is often an indicator for non-matured fruit. You are looking for a ripe mango that have an orange-red exterior and that are softer to the touch, but still slightly firm; otherwise the flesh of the mango will be too mushy and/or slimy. These types of mangoes will produce sweet, succulent, juicy mango cubes. In some parts of the world, the mango skin is consumed, but typically, the mango skin has a bitter taste and and an unpleasant texture and is usually discarded. If not eaten immediately, cut up mango pieces should be stored in an air-tight container and refrigerated; it will stay fresh for up to 3-4 days. Cut up mango can also be stored in the freezer and will keep for up to 6 months. With these few simple steps, learn how to peel and cut a mango into perfect cubes.


Cookware:
cutting board
chef's knife
paring knife
bowl

Ingredients:
Ripe Mangoes


How to Cut a Mango


Cut a mango into thirds

1. Cut the mango into thirds: Place the mango on a cutting board. Using a sharp chef's knife slice the mango into thirds. Cut from the top of the mango, down each side of the pit. You will end up with three pieces: two halves, and the center with the pit. Set the center piece of the mango aside.



Cut mango with crosshatch pattern

2. Cut a crosshatch pattern in the mango: Using a sharp knife, cut lengthwise cuts and crosswise cuts into each half of the mango to form cubes. Be extra careful not to cut through the skin of the mango. To cut mango slices, only cut lengthwise slits and continue with the steps below.



Inverted cut mango

3. Invert the mango: Push each mango half inside out, so the cubes stick out, resembling a hedgehog.



Cut mango being separated

4. Separate the mango cubes: Using a pairing knife, slice the cubes off of the mango skin and serve!


Now that you know how to cut a mango, here are two tasty recipes to use with your freshly cut up mango cubes:


A quick and festive Mango Salsa Recipe:

This bright and vibrant mango salsa is perfect served alongside grilled fish dishes, or as a dip with tortilla chips!

Ingredients:

  • 2 ripe mangoes, cubed 1 red bell pepper, diced
  • ½ cup green onions, thinly sliced
  • ¼ cup packed cilantro leaves, minced
  • 1 jalapeno, seeded and minced
  • 3 tablespoons fresh lime juice
  • ½ tablespoons fresh lime zest
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

Steps:

1. Cut each mango into cubes using the method above.

2. In a large bowl, toss the diced mango, pepper, sliced green onions, minced cilantro, jalapeno, lime juice, zest, olive oil and salt together.

3. Allow the mango salsa to rest for at least 20 minutes before serving.


A delicious and simple Tropical Mango Smoothie Recipe:

This exotic and invigorating mango smoothie will keep you cool on those hot summer days! (2 servings)

Ingredients:

  • 1 mango, diced and frozen
  • 1 medium-sized banana, peeled and sliced
  • 1 peach, diced
  • 1 tablespoon honey
  • 1 cup coconut milk
  • 1 ½ cups ice

Steps:

1. Cut the mango into cubes using the method above and freeze the mango cubes for 3 hours, or overnight.

2. In a blender, combine the cubed frozen mango, banana, peach, coconut milk, honey and ice. Blend until smooth, about 2-3 minutes.