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How To Cut A Mango, The Safe Way

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. They’re also expensive to buy pre-cut at the market — plus pre-cut fruit spoils so quickly, sometimes even before you buy it — so it makes sense to cut mangoes yourself.

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. Holding it in place, 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 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.



  • Sorry, with all due respect. .. No, no, no. It’s a waste of mango to see you peel like this. A peeler is much more efficiet and less wasteful as long as you take your time to peel carefully. Sorry, this isn’t one I’ll be using.

    - JJ on August 16, 2017 Reply
  • Yeah, sorry…this is a subpar way to peel and cut mangoes. The cheek slicing and scoring method is safer and quicker. Do more research next time!

    - Cleo Hustable on August 13, 2017 Reply
  • I’m from Hawai’i and we love mango season! I’ve never seen anyone peel a mango. We cut off the cheeks on either side of the pit. Then holding the cheek in our palm, score the flesh into cubes, being careful not to cut too deeply lest you cut yourself. Using a large spoon, scoop out the cubed flesh.
    Leaning over a sink, suck on the pit and let the juices run down your chin. Mango, Hawai’i style.

    - Susan on August 11, 2017 Reply
    • Dat’s da only way sistah!

      - Lynm on August 12, 2017 Reply
  • I cut 2 sides off the mango, then peel it by sliding a glass under the peel. It’s a breeze to cut the halves into cubes. We have duralex picardie glasses at home, and they work great. It’s a tip that I got from Jamie Oliver.

    Love your recipes! Thank you!!

    - Carole on August 10, 2017 Reply
    • Thanks for practical procedures and excellent recipes!
      I usually use regular peelers and they work fine on harder mangos. For softer ones I use the tomato peelers. Very wick and less waste!
      I also learned to cut the mango with the skin in. Then make parallel cuts in the flesh, both longitudinally and transverse, without cutting the skin. Then remove the cubes with a spoon.
      Hope you find them easy too.

      - Ali on August 11, 2017 Reply
  • Why a knife and not a vegetable peeler?
    I find it much easier to peel the mango with a vegetable peeler, much less apt to cut yourself and you won’t cut out wanted fruit with the peel.

    - Dave on August 10, 2017 Reply
    • I find that sometimes when I use a vegetable peeler, that the flesh right underneath the skin can get kind of mealy and difficult to peel.

      - Jenn on August 10, 2017 Reply
  • Love your recipes!!! Just wondering what bakeware brand do you use, specifically for muffins, sweet breads, cookies and cake pans?


    - Carole Sotter on August 10, 2017 Reply
    • Hi Carole, I have a new feature on my blog where you can view/purchase my favorite kitchen tools. You can find bake and cookware here. Here are other options in case you’d like to peek at them.

      - Jenn on August 10, 2017 Reply
  • Easiest way to skin a mango – turn mango up so pit is facing horitzontal with cutting board. Next with a sharp knife, cut down each side of the mango using the seed as a guide for a close cut. Using a thick short drinking glass, grab each mango half, cut side facing into the glass, slowly push mango down on glass rim, using exterior skin as a guide, and watch entire mango half fall into glass and you are done. Once you get this down takes but a few seconds to have all the fresh mango you need vs cutting with a knife.

    - SS on August 10, 2017 Reply
    • I peel the mango… faster and less mango on the skin.

      - Julie J on August 10, 2017 Reply
  • It’s easier to eat around the skin than go through all that!

    - Arl on August 10, 2017 Reply
  • Just saw an episode of Good Eats. Alton recommended using a corn on the cob holder pushed into the seed to grip a mango instead of a paper towel! (Haven’t tried it yet, so I can’t attest to the ease of the technique, but thought it was a clever idea!)

    - Stephanie Voth on August 10, 2017 Reply
  • Or, buy the frozen organic chunks from Trader Joe’s. They can eaten like a popsicle, used in smoothies or added to fruit salad. Thaw quickly.

    - Lyn on August 10, 2017 Reply
  • Hi, I love your recipes, pictures and quality writing.
    Question: Would it be possible to give us micro-wave recipes ?
    Thanks for your attention,

    - Judy Ducray on August 10, 2017 Reply
  • I cut the same way but with the peel on. It’s not slippery then and you can easily dice/cube it right in the skin then push the skin up in the middle. All the cubes will be exposed and you can
    carefully slice all the cubes off the peel.

    - Sandy on August 10, 2017 Reply
    • Got it Sandy. That’s how lots of people in mango growing countries do it. It’s also the way you can eat a mango out of hand.

      - Marketmaster on August 10, 2017 Reply
      • FYI
        The culprit behind the poison ivy rash is a chemical called urushiol, which lurks not only on the plant’s leaves, but also in its stems, roots, flowers, and berries. What you may not know is that this same chemical is also contained in the skin of the mango fruit, plus the bark and leaves of the mango tree. If you get a reaction from poison ivy or its cousins, poison oak and poison sumac, you may find yourself with an itchy, blistering, swollen lip after eating mango straight off the peel.

        - Matt on August 11, 2017 Reply
        • Thanks for this. I often eat the peel when I eat mango. Was’t sure why I didn’t see that mentioned.

          - Kaz on August 17, 2017 Reply

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