How to Cut a Mango {With Video}

Here’s an easy, tried and true method for how to cut a mango from start to finish. Follow the step-by-step photos and video to enjoy freshly cut mango anytime you wish!

How to cut a mango
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.

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Elise Bauer
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Click Play to Learn How to Properly Cut a Mango

How to Tell if a Mango is Ripe

  • Never judge a mango by its color alone. The red color doesn't mean that it's ripe.
  • Gently squeeze a mango to see if it give slightly. It should not be hard, but give slightly like a ripe avocado or a peach would.
  • Smell the mango near it's stem. If it's ripe, you should be able to detect its tropical aroma.
  • A slightly ripe mango that is still firm is best for cutting. If a mango is too soft, you can scoop out the flesh and use it in smoothies, sorbet, lassi or whenever you're going to blend the fruit.
  • If your mango is still hard, store them at room temperature until they are ripe enough to use. Never refrigerate unripened mangos or they will never ripen. But once they are ripe, place them in the fridge until ready to use.
  • To speed up the ripening process, store the mangos in a paper bag at room temperature. The ethane gas they release will help them ripen faster.

Different Types of Mangos

There are several different types of mangoes available at your grocers throughout the seasons. The most common variety found in the U.S. is the Tommy Atkins, which is usually available March through July. Originally grown from a Haden seed, these mangos can be have red, dark green and yellow patches. But you can't tell by looking at them if they are ripe. Best to do the sniff and squeeze test on them.

The Haden (also named after its planter), started Florida's mango growing industry, and is the most widely grown mango in the world. It's available March through May. It's green, yellow and red, with its green parts turning yellow as it ripens.

The Honey (a.k.a. Ataulfo) varieties are yellow with deep golden flesh. Their skins turn yellow and wrinkle slightly when ripe. These are sweet and tart mangos with smaller skins, making them easier to eat.

There are hundreds of other varieties of mangos, but just about a dozen of them are available in America. Different varieties are ripe at different seasons. Many are from South and Central America, Southeast Asia and India. But most of our mangos available in the United States now come from our tropical neighbors, like Mexico, Equador, Brazil, Peru and Guatemala.

How to Store Freshly Cut Mango

Store your freshly but mango pieces in an airtight container or zip-top bag (Be sure to squeeze out any excess air). It'll keep in the refrigerator for 3 to 5 days.

To freeze your mango pieces, spread them out on a small baking sheet lined with parchment paper or a silicone liner. Once the pieces are frozen, transfer them to an airtight container or freezer-safe zip-top bag. They'll keep in the freezer for up to six months.

Recipes to Make With Ripe Mangos

From the Editors Of Simply Recipes

How to Cut a Mango {With Video}

Prep Time 5 mins
Total Time 5 mins
Serving 1 to 2 servings
Yield 1 mango

Ingredients

  • 1 mango, ripe but firm

Method

  1. Cut away sides from pit:

    Mangos have 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.

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    Elise Bauer
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    Elise Bauer

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

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    Elise Bauer
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    Elise Bauer
  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 the cut segments stick out like a hedgehog.

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    Elise Bauer
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    Elise Bauer
  3. Cut or peel segments away:

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

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    Elise Bauer
  4. Cut away the 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.

Nutrition Facts (per serving)
50 Calories
0g Fat
12g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 50
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 1g
Vitamin C 30mg 150%
Calcium 9mg 1%
Iron 0mg 1%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.