How to Cut a Mango

Learn my fool-proof procedures for how to cut a mango that will give you the confidence that renders perfect results every time. This is how I was taught to cut a mango by all the chefs I worked under.

I’m a huge fan of using fresh or frozen food in my cooking. It’s not only amazing in desserts, it can also be used in savory dishes as well, like my Pork Chops with Apples or my Chicken Salad with grapes.

 

Mango

Mangos are the fruit that comes from the mango tree. They are commonly grown in Florida and California but can be cultivated in various climates. Mangos can be served fresh, roasted, grilled, dried, or frozen. They are unique and difficult to cut, so I made this technique for you.

I prefer my way of cutting a mango in opposition to the common procedure of leaving the peeling on and slicing it inside the peel, as this is, to me, more dangerous. In addition, it’s much more difficult to get the precise size of cut you want if the slice is still attached to the peel. I prefer my way of preparing the mango for recipes like my mango salsa. No matter how you do it, the goal is to remove the mango flesh from the seed.

Ingredients and Substitutions

• Mango – You will need a fresh ripe mango for this. In addition, there are several types of mangos you can use, including Tommy Atkins, champagne, honey, Francis, Haden, Keitt, or the Kent.

Step-by-Step Instructions for How to Cut a Mango

Start by peeling the mango in its entirety.

Cutting mangos are a little bit tricky because of the core at the center. Believe it or not, you can make a large cut into the mango on the sides that are tighter into the mango as opposed to the ends that flare out more. See the picture below for the larger chunk of pineapple where my fingertips are touching.

Using a sharp knife and holding the mango still with one hand, slice off the end of the mango to keep it from rocking while slicing it.

Stand the mango up and cut down on the sides of the pit that is tighter to the core. You will get about 1” inch to a 1 ½” inches thick slice.

Repeat the process on the direct other side of the core, slicing off the mango flesh.

Next, lay it down flat on the cutting board and slice down on the bowed-out end sides of the mango carving around the core. This part will only be about a ½” inch to ¾” thick.

Make angled slices at the top and bottom and on both sides to get the remaining edible mango away from the core.

Discard the core and prepare the remaining slices.

To make medium to large dice, cut the slices in half widthwise.

Turn the mangos and make ½” thick slices.

Next, turn the mangos 90” and dice them. Store or serve.

Make-Ahead and Storage

Make-Ahead: You can cut up the mangos and store them up to 3 days ahead of time.

How to Store: Once ripe, store the mangos unpeeled in the refrigerator for up to 5 days. If you have already cut them, they will store covered in the refrigerator for up to 7 days. You can freeze them covered for up to 3 months.

Recipes Using Fruit

• Pineapple Salsa
• Apple Fritters
• Sugared Cranberries
• Blueberry Crostata
• Cherry Clafoutis