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.

My favorite mango recipes are Mango Pico de Gallo and Fresh Mango Salsa, and I tend to bring these for parties and potlucks in the summer.

But it’s also great for making Coconut Sticky Sweet Rice with Mango or Mango Cilantro Coconut Grilled Chicken.

This easy method works for all different types of mangos, whether it’s Tommy Atkins variety, Ataulfo, Alphonso, Keitt, or whatever your favorite is.

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!

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