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.
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge or 3 months in the freezer.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific mango you use.
Photo Credit: Erin Jensen
Calories: 62kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 174mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 11mg | Iron: 1mg