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Of all the many fruits for my finicky daughter to love best, it would have to be mangoes. With their thick skin, slippery flesh, and awkward pits, mangoes are a hassle (not to mention a little dangerous) to peel and cut. Learn how to cut a mango (the safe way) below.
To begin, you’ll need a cutting board and a sharp knife. (Remember, you’re much more likely to cut yourself with a dull knife than a sharp one.) Wash the mango under running water, then lay the mango on your cutting board.
How to Cut a mango, the safe way
To start, holding the mango securely on the cutting board, cut a sliver off the stem end. Don’t cut in very far or you’ll hit the pit.
Rotate the mango around and cut a small slice off the opposite end.
Stand the mango on one of the flat surfaces you’ve created. Slice off the peel from top to bottom, avoiding the edible flesh too much.
Continue cutting around the outside of the mango until you’ve removed all the peel.
There is an oblong pit that runs through the center of the mango. The flesh on either side of the pit is often referred to as the cheeks. Holding the mango in place with one hand, use the other to cut the cheeks off each side of the pit.
If you’re finding the mango too slippery to hold, use a paper towel to hold it in place.
Lay the center slice (that contains the pit) on your cutting board and slice off the remaining flesh from either side of the pit.
Dispose of the pit and cut the 2 cheeks of the fruit into 3 to 4 parallel slices. Holding the slices together with your hand, rotate them ninety degrees and slice again to make chunks.
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