Learn How to Cut a Mango with this easy, no-fail method - simple step-by-step images and instructions included. Cut into cubes or strips and enjoy as a healthy snack or in your favorite curries, salsas, smoothies, and more!
Choose a ripe mango - Judge a mango's ripeness based on touch and feel, not color. Gently squeeze your mango. It should give just slightly (similar to picking an avocado). Rock hard? Not ripe. Too much squish? The mango flesh with be mushy and more difficult to cut.
Cut off one end - You may either cut off the stem end or base end of the mango (or both). The idea is to create a flat surface to rest your mango when peeling and slicing.
Peel the skin - Use a small paring knife or vegetable peeler to carefully cut away the mango skin. It's easy to accidentally cut into the flesh of the mango, so take your time and to leave as much mango flesh behind as possible.
Slice off the sides - Inside every mango, you'll find a flat, oblong pit. You won't be able to see it, so you will need to guess the best "incision" point. If you find that your knife is obstructed by the pit, move the knife just slightly until you can cut from the top of your mango, down and along one side of the pit. Repeat on the other side of the mango, with the other mango cheek. Cut any flesh from the remaining two (much) smaller sides.Discard or eat around the pit for an easy and delicious sweet snack.
Slice or chop - Place the larger mango sides ("cheeks") flat-side-down on your cutting board. Use a sharp knife to cut into strips or cubes.
Serve and store - Transfer to a serving bowl or large storage container with a tight-fitting lid. Keep leftovers stored in the refrigerator until ready to enjoy - up to 5 days.
Always be extra careful when cutting a mango as they can be quite slippery.