How to Cut Mango
Here is a quick visual step-by-step guide for how to cut mango into cubes, either for eating or for using in other recipes. This is the best way to maximize turning the mango flesh into usable and consistent pieces.
When mango season comes around each year, my family comes home from the grocery store with this glorious tropical fruit in our shopping bags every single time.
In other words, we’ve prepped and cut quite a few mangos over the years, and this is the easiest way to break down this sweet fruit, whether you are simply eating it for dessert or a snack, or using it in other recipes.
This easy method works for all different types of mangos, whether it’s Tommy Atkins variety, Ataulfo, Alphonso, Keitt, or whatever your favorite is.
How to Ripen Mango
Because ripe mangos are softer, they are easier to cut when they’re yellow instead of green and firm.
If the mangos you have are still hard and green, I recommend letting them ripen at room temperature, right on the countertop, for 2-5 days, until they are yellow, soft, and just beginning to wrinkle.
If you want to speed up the ripening process, you can enclose the mangos in a paper bag, which may shave off a day or so.
If you want to use this cutting method for an unripe mango where it’s desired to be green and firm, I recommend starting with a peeled mango before cutting the cheeks off. More details are below.
Step by Step Overview:
After washing and drying the mango, set it upright on a cutting board and cut just to the right of the “belly button” on top, using a sharp knife. A chef’s knife or small paring knife both work well.
This belly button is where the stem was attached, and below that is an oblong pit.
Spin the mango around, keeping it stem side up, and repeat on the other side:
These two pieces cut away from the side of the pit are called mango cheeks, and they’re the best parts of the whole mango.
Place the center sliced pit flat on the cutting board, and run the knife just inside the skin, to remove it from the flesh.
Cut a grid pattern into each of the mango cheeks, as big or small as you would like.
Make sure you never put your hand underneath the mango cheek while you are cutting. Keep the cutting board underneath instead.
Now cut around the sides of the pit, to remove a couple small strips of remaining flesh.
Cut the strips into cubes:
Hold the scored mango cheek in the palm of your hand, then use a spoon to scoop out the mango cubes from the skin.
This should be especially easy if you are using a perfectly ripe mango.
I’ll also note that you don’t have to do a grid here. You could also make vertical cuts and spoon the flesh out if you prefer mango slices instead.
Your pieces of mango can now be eaten, or used in other recipes.
This is also great to put in a tropical fruit salad, or swapped out for the strawberries in this Strawberry Tart. Enjoy!
Recipe Tips and FAQ
Store in an airtight container in the fridge for up to 3 days.
Depending on how unripe and firm we’re talking, it may be difficult to spoon the cubes away from the skin of the mango. If you’re using a truly green mango, it may be better to peel the skin off first using a vegetable peeler, then cut the mango halves away from the pit and dice or slice as desired.
How to Cut Mango
- 1 ripe mango
- Wash and dry the mango, then place it upright on a cutting board. Using a sharp knife, cut just to the side of the stem "belly button" to separate away the mango cheek.
- Spin the mango around and repeat on the other side.
- Cut a grid into the mango cheek, make sure you keep the mango on the cutting board rather than in the palm of your hand.
- Use a spoon to scoop out the mango cubes.
- To get more mango from the pit, first trim off the skin with the knife, then cut off strips from the sides. Cube as desired.
- You may now eat the mango cubes or use them for a recipe. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.