How to Cut a Mango Like a Pro: Quick Step-by-Step Guide

Is there anything better than a ripe mango in late summer? I don’t think so. I use mango in so many dishes — from Citrusy Mango Ginger Salsa to fruit salad and plenty in between. This sweet tropical fruit is a household staple, and once you know how to cut one, it will likely become one in yours as well. If you want a full fruit spread, try cutting a papaya too.

What Are Mangos?

Mangoes are stone fruits, like peaches and cherries: the juicy flesh surrounds a single pit. Native to India, where they remain the national fruit, mango varieties are now grown across tropical climates worldwide. India alone is home to hundreds of varieties; the Alphonso is often prized as one of the finest.

What Do Mangos Look Like?

Mangoes vary widely by variety and origin. Supermarket mangoes commonly sold in the U.S. typically come from South America, California, or Florida. Size, shape, sweetness and coloration vary: skin can be red, orange, yellow, green or combinations, while the flesh ranges from pale yellow to deep orange. Haden and Tommy Atkins are among the common types found in grocery stores.

What Do Mangos Taste Like?

Mangoes balance sweet and tart with a floral, tropical flavor often likened to a blend of pineapple, peach and orange. Unripe (green) mangoes are firmer and more tart and are frequently used in savory preparations across Southeast Asia; they are simply harvested and eaten before fully ripening.

Why Do Mangos Make Some People Itchy?

The skin of a mango contains urushiol, the same oil found in poison ivy that can cause an itchy rash for sensitive people. Wash hands after handling or peeling and consider using gloves or a plastic bag when selecting fruit if you react to poison ivy. The flesh is usually safe to eat, but avoid the peel if you are prone to reactions. If oil contacts skin, wash thoroughly within 10 minutes — once it soaks in, cleansing won’t prevent a reaction.

How to Tell When Mangos are Ripe

Color varies by variety, so smell and touch are better ripeness indicators. A ripe mango has a sweet aroma and yields slightly to gentle pressure — not rock hard, not mushy.

How to Store Mangos

Keep mangoes at room temperature until they soften, then transfer to the refrigerator to slow further ripening. Cut mango lasts about three days refrigerated in a sealed container. Mangoes can also be frozen whole or precut for smoothies or purees.

How to Cut a Mango

1. Peel: Use a peeler to remove the skin and discard it.
2. Cut around the pit: Stand the mango upright with the stem facing up. Slice down along the flat sides of the oblong pit to remove the two fleshy cheeks. The pit is thin and difficult to slice through, so cut around it.
3. Slice the cheeks: Cut each cheek into slices or strips as desired for serving.
4. Cut the remaining sides: Slice the two narrow strips left on either side of the pit by cutting along the curve of the pit to remove as much flesh as possible.
5. Trim flesh around the pit: Use a small knife to gently trim any remaining flesh clinging to the pit. These pieces are perfect for snacking or blending into smoothies.

How to Cut a Mango: Everything you need to know about buying, storing, peeling and cutting mangoes.

How to Cube Mango Without Peeling It First

1. Slice in half: Leave the skin on and cut the mango into two cheeks by slicing along the sides of the pit.
2. Flip and score: Flip a cheek so the flesh faces up. Score the flesh into a grid, cutting lengthwise and crosswise but not through the skin.
3. Invert and remove: Press the skin side up so the scored cubes pop outward. Slice the cubes away from the peel or eat directly off the skin for a quick snack.

Fun Fact About Mangos

Fresh mango (and some other fresh fruits like pineapple, papaya, guava and kiwi) contain enzymes that prevent gelatin from setting, so you can’t make traditional Jell-O with them unless the fruit has been cooked or canned. Canning deactivates the enzymes, so canned fruit works fine.

FAQs

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3 Fresh Mango Recipes

Try mango in these easy recipes:

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