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Follow my directions on how to cut mango and you will end up with delicious succulent squares for snacking, smoothies, and more. Mangos can be one of the more challenging fruits to properly cut. And there is nothing worse than hacking away at a hard, unripe mango and ending up with an inedible, stringy mess. Read on and I will show you how to properly cut a mango.
Mango’s unmistakable flavor lends a burst of sunshine to any dish! Why not start the day with this Mango Papaya Smoothie or add a tropical punch to Thanksgiving with this scrumptious Cranberry Mango Sauce.
How to pick the best mango
You want to look for a ripe mango. Especially, if you want to cut the mango right away. If you can, pick up your mango and press gently on its flesh. Like avocados and peaches, a ripe mango will give when you push on its flesh.
The most common mango in U.S. supermarkets is the Tommy Atkins. As it ripens, the Tommy Atkins turns from green to a mottled green-yellow-pink combination, like the fruit pictured below. But, beware, other varieties do not turn color as they ripen. They can be always green or yellow.
How to cut mango
Begin by washing your mango. Then, position it with the stem side down on the cutting board.
Next, using a large, sharp knife, cut alongside the wide part of the pit as close to it as possible. Cut from the top of the mango down one side of the pit. Repeat the same thing on the other side of the mango.
At this point, you will end up with two halves and a middle section around the intact pit. Cut the two small sides off the middle section of the mango from the top down the side towards the stem. Viola, you’ll have four pieces of mango.
Now, score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts. Be careful not to cut through the peel. Pop open the mango by pushing the skin side down towards your thumb
How to remove cut mango chunks from the peel
For the knife method, use a small paring knife to cut along the peel of the mango and carefully remove the pieces from the peel.
As an alternate way, use a teaspoon to scoop out the pieces of the cut mango from the peel.
Or, you can even try a cup! Take a small glass cup with a thin rim to scoop out the mango pieces from the peel in one motion from top to bottom. Bonus that you can snack from the cup then!
How to store mango
In the fridge
In the refrigerator, place the mango pieces in an airtight container. There, they should last for five days.
In the freezer
If you want to freeze the cut mango, I recommend placing the chunks on a parchment paper-lined sheet pan in the freezer and then transferring to a freezer-safe bag when fully frozen. They will last for three months.
Recipes with mango
- Mango Smoothie
- Mango Kiwi Smoothie
- Strawberry Mango Smoothie
- Mango Pineapple Smoothie
- Summer Fruit Salad
- Candy Corn Parfait
- Mango Smoothie Bowls
Frequently asked questions
Mangos, like bananas, are a tropical fruit and ripen best outside of the refrigerator. So if you have bought some hard ones, let them sit out on the counter until they soften. Once ripe, they can be stored in the refrigerator. To hasten to ripening, try putting mangos in a paper bag on the counter.
They are available year-round. Some mangos are grown in this country; others are imported. Look for Tommy Atkins in stores from March through December.
You’ve learned how to cut a mango and now can enjoy a sweet treat that offers up an amazing amount of vitamin C – 100 percent of a day’s requirement in one-half of an average-sized mango.
For more cooking resources, check out:
- How to Cut a Pomegranate
- How To Cut a Papaya
- How to Cut an Avocado
- How to Cup up a Tomato
- How to Cut a Pineapple
- Best Way To Cut a Grapefruit
If you’ve found this cooking resource for How to Cut Mango helpful or if you’ve tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with this technique. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
How to Cut Mango
- 1 ripe firm mango
- Position the mango with the stem side down on a cutting board.
- Using a large sharp knife, cut alongside the wide part of the pit as close to it as possible from the top of the mango down one side of the pit.
- Repeat the same thing on the other side of the mango. You will end up with two halves and a middle section with the pit intact.
- Cut the two small sides off the middle section from the top down the side towards the stem. Now you’ll have four pieces of the mango.
- Score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts, being careful not to cut through peel. Pop open the mango by pushing the skin side down towards your thumb.
Remove the mango from the skin with a knife, spoon or cup.
- Using a knife: Use a small paring knife to cut along the peel and carefully remove the pieces from the peel.Using a spoon: Use a spoon to scoop out the pieces of mango from the peel.Using a cup: Use a small glass cup with a thin rim to scoop out the mango pieces from the peel in one motion from top to bottom.
- Use the mango pieces immediately, or store in an airtight container in the fridge for 5 days or in the freezer for 3 months.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.