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    How to Cut a Mango

    Published October 3, 2022. This post may contain affiliate links. Please read my disclosure policy.

    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.

    medium diced fresh mango in a jar

    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

    fresh mangos
    • 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.

    peeling a mango

    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.

    holding a peeled mango

    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.

    slicing off the end of a mango

    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.

    slicing down on a mango

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

    cutting the side of a mango

    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.

    carving the flesh of a mango away from the seed

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

    cutting off the ends of a mango

    Discard the core and prepare the remaining slices.

    a fabricated fresh mango

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

    slicing a mango slice in half

    Turn the mangos and make ½” thick slices.

    julienne fresh mango

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

    medium dicing a fresh mango

    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.

    Chef Billy Parisi

    Chef Notes + Tips

    • You can also slice this mango unpeeled using the same cuts as mine and then make slices into each cut-off chunk to score the mango using your knife. From there, you slice the mango cubes away from the peel.
    • The core in the center of the mango is a seed.
    • You can use a small paring knife, boning knife, or chef knife.
    • Make sure your mango is ripe before cutting it.

    Recipes Using Fruit

    Let's Cook - Chef Billy Parisi

    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.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 1 fresh mango

    Instructions

    • 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.
    • Slice off the end of the mango to keep it from rocking while slicing it.
    • Cut down on the mango on the side 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.
    • Next, lay the mango flat and slice down on the bowed-out ends 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 a 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.

    Notes

    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.
    You can also slice this mango unpeeled using the same cuts as mine and then make slices into each cut-off chunk using your knife. From there, you slice the chunks away from the peel.
    The core in the center of the mango is a seed.

    Nutrition

    Calories: 31kcalCarbohydrates: 8gProtein: 0.4gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 87mgFiber: 1gSugar: 7gVitamin A: 560IUVitamin C: 19mgCalcium: 6mgIron: 0.1mg
    Course: accompaniment, Side Dish, Topping
    Cuisine: Tropical