Mangoes are delicious tropical fruits, but their large, flat seeds and slippery flesh can make them tricky to cut. Fear not! With this guide, you'll be slicing mangoes like a pro in no time.
What You'll Need
- A ripe mango
- A sharp knife
- A cutting board
- A spoon (optional)
Step 1: Wash and Dry the Mango
Always start by washing your mango under cool running water and patting it dry. This removes any dirt or bacteria on the skin.
Step 2: Identify the Seed
Mangoes have a large, flat seed in the center. It runs parallel to the slightly flattened sides of the fruit. Your goal is to cut around this seed.
Step 3: Make the First Cut
- Stand the mango on your cutting board stem-end down.
- Slightly off-center, cut from the top of the mango down one side of the pit.
- Repeat on the other side.
You should now have two halves (called "cheeks") and a middle section containing the pit.
Step 4: Score the Flesh
- Take one of the mango cheeks, being careful not to cut through the skin.
- Using the tip of your knife, score the flesh in a criss-cross pattern.
- Repeat with the other cheek.
Step 5: Scoop or Slice
You have two options here:
- The Spoon Method: Use a spoon to scoop the flesh out of the skin.
- The Inside-Out Method: Push the skin up from underneath, inverting the flesh. You can then slice off the cubes.
Step 6: Deal with the Middle Section
- Lay the middle section flat on the cutting board.
- Carefully slice off any remaining flesh from around the pit.
Step 7: Enjoy!
You now have perfectly cut mango ready to eat as is, or to use in your favorite recipes.
Nutrition Facts
- Calories = 50
- Fat = 0g
- Carbs = 12g
- Protein = 1g
How to Store Cut Mango Freshly
After cutting your mango, you have options for storage. For short-term use, place the pieces in an airtight container or zip-top bag, removing excess air, and refrigerate for 3 to 5 days. If you want to keep your mango longer, freezing is the way to go. Spread the pieces on a lined baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. Frozen mango will maintain its quality for up to 6 months, letting you savor its sweet taste well beyond the fresh fruit season.
How to Tell if a Mango is Ripe
- Never judge a mango by its color alone. The red color doesn't mean that it's ripe.
- Gently squeeze the mango. It should not be hard, but give slightly like a ripe avocado or a peach would.
- Smell the mango near its stem. If it's ripe, you'll notice its tropical aroma.
- A slightly ripe mango that is still firm is best for cutting. If a mango is too soft, you can scoop out the flesh and use it in smoothies, lassi or sorbet.
- If your mango is still hard, store at room temperature until it's ripe enough to use. Never refrigerate unripened mangoes; they will never ripen. But once they are ripe, you can refrigerate them for 4 to 5 days.
- To speed up the ripening process, store the mangos in a paper bag at room temperature. The ethylene gas they release will help them ripen faster.
Pro Tips
- Choose a ripe mango that gives slightly when squeezed.
- If your mango is overripe, refrigerate it for 30 minutes before cutting for easier handling.
- Always cut away from your hand to avoid accidents.
- Don't forget to enjoy the little bits of mango left on the pit – they're perfect for the chef to snack on!