How to Cut a Mango

ProduceHow ToMango

How to cut a mango into cubes, an easy, tried-and-true method. 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.

How to Cut a Mango

  • Prep time: 5 minutes


  • 1 ripe, but still firm, mango


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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Wikipedia on mangoes

How to Cut a Mango

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.

More from Elise

52 Comments / Reviews

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Did you make it? Rate it!

  1. Abdullah Khan

    Thank you so much, so helpful☺️


  2. Patrick

    Thank you for making life just a little simpler!


  3. Shenell

    My first time following these instructions and you would think it was my 110th time. Thanks.


  4. D powell

    It worked like a charm thank you


  5. Scott

    I have, over time, learned to peel the mango first with a standard kitchen peeler. Then cut as your directions state. The result is two pretty clean half mangos already skinned and ready to dice along with a pit ready to trim for extra meat. I run a volunteer kitchen and teach people to prepare healthy food quickly and simply. Starting with the peeler, a novice (or a kid) can blow through several mangos in minutes with much less knife work.

    Several upsides to the peeler start: 1) Cutting the “cubes” within the skin is fraught with opportunities to cut through and fail along with cutting your own hand, 2) Inverting the half-skin also does not work as simply as one thinks, 3) It wastes much less meat than trying to get the “cubes” off the skin.

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