How to Cut a Mango

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How to cut a mango into cubes: an easy, tried-and-true method. We give step-by-step instructions with photos showing how to peel and dice mangoes.

Photography Credit: Elise Bauer

Mangos, delicious in smoothies, luscious in salsa, can be a slimy, slippery challenge to cut.

The best way to go about it is to start first with a ripe, but still firm fruit.

If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.

Sliced mango on a cutting board

How to Cut a Mango

  • Prep time: 5 minutes

Ingredients

  • 1 ripe, but still firm, mango

Method

1 Cut away sides from pit: The mango has a flat-ish oblong pit in the center of it. Your objective is to cut along the sides of the pit, separating the flesh from the pit.

Holding the mango with one hand, stand it on its end, stem side down. Standing up the mango up like this you should be able to imagine the alignment of the flat, oval pit inside of it. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit.

Then repeat with the other side. You should end up with three pieces: two halves, and a middle section that includes the pit.

2 Make crosswise cuts in flesh: Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel. Invert the mango half so that the cut segments are sticking out like a hedgehog.

3 Cut or peel segments away: At this point you may be able to peel the segments right off of the peel with your fingers. Or, you can use a small paring knife to cut away the pieces from the peel.

4 Cut away pit: Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel. You may be able to extract a little extra mango from around the pit.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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81 Comments / Reviews

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Did you make it? Rate it!

  1. John

    Super simple! I didn’t start buying mangos until recently and had no idea what I was doing.

    xxxxxyyyyy

  2. Jacque

    Very helpful thanks!! Ever since I gave my grandchildren a mango to try they have been obsessed, and I have butchered many of them. No more, thanks to simply recipes.com

    xxxxxyyyyy

  3. Autodidact Dave

    Very helpful! I did my second one with a thin, rigid, plastic spreader with a rounded end, instead of a knife. It was easily sharp enough to cut the mango and the rounded end rode along the inside of the skin giving me a deeper cut, resulting in a greater yield, with no risk of cutting my palm.

    xxxxxyyyyy

  4. PoloniusMonk

    Not very thorough directions. You need 2 paring knives to do a proper job. For best results one of them should have a short short blade. Here is how Step 4 and my own Step 5 should read:

    4 Cut away pit and trim it: Take the mango piece with the pit, lay it flat on the cutting board. Stab the pit hard enough with the short-bladed knife to impale it. Holding it in place with the short knife, cut around the inside of the peel with the other one and lift the pit out of the peel ring. Then, holding that small knife like you would hold a candy apple, slice all the fruit you can off both sides and the edge of the pit. There is a lot of fruit there, maybe half as much as in one of the cheeks. If you don’t feel like cutting it, eat it right off the pit.

    5 Next, if you like mango as much as I do, go back and scrape a teaspoonful off the inside of that strip of peel. And you should use a grapefruit spoon if you have one, the kind that has little teeth at the front, to scrape out all the fruit your paring knife left behind in those mango cheeks. If you don’t have one, any teaspoon will do the job. Make the effort and scrape good and hard; it’s well worth it. It’s not like trying to figure out where to stop with a melon; if you can get it it away from the skin, it’s good.

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  5. Linda

    it worked!

    xxxxxyyyyy

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Ripe mango on a cutting board with a knifeHow to Cut a Mango