We’ve casually passed up the ripe, luscious mangoes in the produce aisle because they’re a pain to cut. We’ve broken the process down to a science so you never have to be timid when trying to properly cut a mango ever again!
The key to our technique is to leave the skin on while you slice. Trim the ends (like you would a cucumber) to create a base then slice in a crosshatch motion. Flip the skin inside out and BAM! The chunks practically fall right off the skin.
How to Cut a Mango Instructions
- 1 mango
- Stand the mango on its end, skinny or seam side down. Cut the bottom of the small end off to create a stable bottom. Then cut down near the center of the mango following the pit. Repeat on the other sides.
- Depending on how close you got to the pit on each side will determine how many ‘sides’ you will have. Take the cut section and score it (making certain not to cut into the skin) in a crosshatch pattern. Repeat with other sides.
- Twist the skin inside out. The small pieces will pull away from the skin. Complete by using a knife or spoon to remove the diced pieces.
Since the pit is shaped like a disc, place the mango skinny—or seam side—down, then start slicing!