How to Peel, Slice, and Dice a Mango (With Pictures)
Learn the proper way to cut a mango so that you waste as little of the fruit as possible. Check out the detailed images and instructions to learn how to peel, cut, slice, and dice a mango.
You can eat this tasty tropical fruit on its own, or incorporate it into savory and sweet dishes.
The incredibly sweet taste and stunning golden color of mangoes make them a household favorite in my house. Since I spent my formative years in India enjoying this stunning fruit during the summer and monsoon months, mangoes always make me feel a sense of longing and warmth for home.
It took me a very long time to figure out how to properly cut a mango, though. The same thing is happening with my own children. That's why I wrote this article on how to get rid of your belly button and stop your skin from being so oily. Learn the correct way to cut a mango in several different ways by reading this article.
The following article is one in a series that I'm writing on the subject of cooking. Learn more about the fundamentals of cooking and other kitchen "how-tos"Jump to:
Mangoes are large tropical drupes with yellow or orange flesh that encloses an oblong, white seed. Picked in the late spring or early summer, the fruit can be used in both sweet and savory dishes.
There are many health benefits to eating mangoes. Mangoes, as reported by Healthline, are beneficial for digestion due to their high water and fiber content as well as their high antioxidant content. Mangoes are also a good source of Vitamin C, A, K, and E.
An interesting fact is that the mango is the official national fruit of India. One mango tree can bear fruit for up to 300 years with an average annual yield of 100 mangoes. Outstanding expenditure of capital
Let's begin with some pointers on how to properly slice this luscious fruit.
Locate the seed or pit.
What is the proper method for mango slicing? The greatest challenge is finding a solution to the mango's central problem: an oblong, hard seed. Finding the seed under the tough end of the stem is the first step.
The mango seed/pit is delineated by two yellow lines.
The point of this operation is to remove the flesh by slicing around the seed or pit. In this article, I will demonstrate the best way to cut a mango to maximize its yield and reduce waste. It can be sliced both before and after peeling. I've demonstrated both approaches so you can choose whichever one works best for you.
Methods for Peel-Free Mango Slicing
My offspring would rather not peel a mango before slicing it. It's a less complicated and messier option. It's a simple approach that even newcomers can use.
- Place the mango, stem/pit side down, on a cutting board. Since it's wider there, it'll aid in keeping the mango steady. To achieve equilibrium, the tough base may be lopped off if necessary. To separate the "cheek," hold the knife at an angle and about a quarter inch from the midline.
- Flip the fruit over and do the same thing to the other side. Two cheeks and the middle section with the pit should now be in your possession.
- Now remove the remaining flesh from the seed by cutting off the two thin sides near the pit.
- Two large and two small pieces of mango flesh should be on hand. You should keep removing the meat from the seed and enjoying it as a snack like I do.
Hold the mango cheek in your hand and use a spoon to scoop out the flesh. Enjoying a mango this way is the easiest and cleanest option. Read on if, however, you'd like to cut it up into smaller pieces.
- Use a knife to cut a mango in half lengthwise. It's important to avoid slicing through the mango skin. To remove the fruit from the skin, use a large spoon to do so.
- Cut the sliced mango flesh into cubes by making crosswise cuts into it. Be cautious not to pierce the mango skin. The mango cheek has been scored; hold it in your hand. To remove the fruit from the skin, use a large spoon to do so.
My preferred technique involves peeling the mango before cutting so that I can make only four large cuts and get the most fruit out of it. However, this needs to be handled with care.
- To remove the skin, first cut out the pit. Then, using a vegetable peeler, peel away the skin, beginning at the pit side, while holding the mango in your non-dominant hand. Just peel it like a potato. It's best to be cautious around exposed skin because it can be hazardously slippery.
If the mango is particularly juicy, you can prevent it from slipping out of your hands by placing it on top of a damp kitchen towel held in your non-dominant hand. If you place the mango on a kitchen towel, the towel will absorb the excess juice and keep the mango from sliding around while you cut it.
Instructions for Slicing a Mango Once Peeled
- In a vertical position on the cutting board, place the mango. To remove one "cheek," hold the knife about a quarter of an inch from the center and cut along (Image 1).
- Now flip the mango over and cut the other side in the same way (Pic 2).
- To remove the smaller "cheeks" (Pic 3), cut along the seed's sides with a slight angled motion.
- Ideally, you'll have four pieces of mango flesh, two large and two small (Pic 4). Discard the seed after any remaining flesh has been removed.
- Arrange the mango cheek on the cutting board with the flat side down. Long, parallel cuts can be made to the desired thickness by cutting the material in half lengthwise.
- Arrange the slices of mango in a row on the cutting board, and then cut them perpendicularly into large or small cubes.
You can detach muscle from the skin in two different ways. Use whatever approach works best for you.
1. Use a spoon to scoop
- Scoop the flesh from an unpeeled mango cheek using your non-dominant hand and a spoon. You should approach the skin as closely as possible without actually
- Make wide slits, first vertically and then horizontally, across the mango cheek to help it peel. Pick up the mandarin cheek with both hands after you've scored it.
- To invert the skin, place your thumbs on the fleshy side of each end and use your index and middle fingers to gently push and flip it.
- A paring knife will come in handy for disassembling. Be aware that mango cubes are the best candidate for this technique. I try to stay away from that approach because it makes more of a mess and wastes more materials, both of which are bad for a beginner.
Trying to find a quick fix If you want to get the job done even faster, you can use a mango splitter (which can be found at most kitchen supply stores or online).
- Stem side up, place the mango on the cutting board. (Image 1)
- Position the Mango splitter so that its blades are directly over the middle of the mango (Pic.
- Mango flesh can be easily separated from the seed by applying pressure (Image 3).
- Now, separate the three pieces by pulling on the tabs (Pic.
Overripe mangoes should be sliced rather than chopped. Overripe mangoes are difficult to cut because their juices are sticky and messy. A very ripe mango is best enjoyed by cutting it in half lengthwise, then scooping out the pulp with a spoon.
You can keep fresh mango in any of these ways, whether it's sliced or diced:
- Refrigerator: Three days if stored in an airtight container or plastic bag.
- Bag it up in freezer-safe plastic, label, date, and freeze it for up to three months. This is perfect for blended drinks like mango lassi and smoothies.
The slices of mango won't stick together if you store them on a small parchment-lined baking sheet. Put in a resealable bag or airtight container, and freeze for an hour before transferring to the freezer.
Hints & Guides for Mangoes
- Select mangoes that are ripe but still have some give to them. The mango is too ripe if it slips out of your hands and makes a huge mess when you try to cut it. Slice a raw mango and use a spoon to remove the pulp.
- Mangoes need to be cleaned and dried thoroughly before being sliced. It's common for the exterior to be covered in a thick layer of grime and dust.
- To begin, lop off the base of the stem. As you continue to separate the flesh from the seed, the mango can rest on this "foot."
- It's important to be careful when slicing or dicing mangoes so as not to puncture the skin. This makes removing the fruit from the skin more of a chore.
- The skin can be removed in advance using a vegetable peeler. It's important to keep a firmer hold on the fruit because the flesh is extremely sticky.
- Cold and frozen storage is recommended. Mango slices can be stored in the refrigerator for three days or frozen for three months. One of my favorite things to do is to buy a bunch of mangoes, measure out half a cup, and then freeze it in individual plastic bags. Use them as a tasty supplement to your smoothies.
With the skin still on, a mango is easiest to cut. Four simple, deep cuts around the pit and you'll be eating the juicy, sugary flesh of a mango in no time.
Remove the lower part of the stem and leave the skin on. In addition to keeping the mango steady on the board, this also prevents the flesh from sliding around as you slice.
Mangoes, like all stone fruits, are characterized by a large, oblong pit running lengthwise through their centers.
While technically edible, many people with allergies suffer from a severe reaction when they eat the peel. If you want to get the most out of it, peel off the skin first.
Mango Dishes You'll Want to Make Right Now
Mangoes have just the right amount of sweetness and sourness. They taste great with both sweet and savory dishes. Here are a few of my go-to mango dishes:
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Here is a comprehensive tutorial on how to peel, slice, and dice this delicious tropical fruit.
Cook Mode Avoid having your computer's display go black.
Find the Core / Seed
- One must first locate the seed, which is typically found just below the terminal bud.
What You Need to Know About Mangoes (And How to Cut Them) Without Peeling Them
- Place the mango, stem/pit side down, on a cutting board. Due to its wider base, this section will aid in keeping the mango steady. Reduce the size of the middle section if necessary for symmetry. With the knife held about a quarter of an inch from the body's center, cut slightly obliquely along the pit's sides to free the "cheek."
- Flip the fruit over and do the same thing to the other side. You should now be in possession of three pieces: two cheeks and the middle section containing the pit.
- Now remove the remaining flesh from the seed by cutting off the two thin sides near the pit. The mango flesh should be cut into four equal pieces. Keep scraping the meat off the seed and enjoying it as a snack like I do.
- Hold the mango cheek in your hand and use the spoon to scoop out the flesh. Enjoying a mango this way is the easiest and cleanest option.
Tips for Slicing a Mango
- Cut a mango in half lengthwise and remove the pit. It's important to avoid slicing through the mango skin. The fruit can be removed with a large spoon by scooping it out as close to the skin as possible.
Mangoes: The Art of Cubing
- Once the mango flesh has been sliced, make crosswise cuts into it to form cubes. Don't risk slicing through the mango's skin. Keep the mango cheek in your hand while you score it. In order to remove the fruit from the skin, use a large spoon to do so.
Mango Peeling Instructions.
- To remove the skin, first cut out the pit. Then, using a vegetable peeler, peel away the skin, beginning at the pit side, while holding the mango in your non-dominant hand. Like a potato, it needs to be peeled. Be cautious when handling exposed skin because it is slick. If your mango is particularly juicy, you can prevent it from slipping out of your hands by placing it on top of a damp kitchen towel held in your non-dominant hand and holding on tightly. The mango won't slip while you're cutting it because the kitchen towel will absorb the excess juice.
Method #2: How to Cut a Mango Once You've Peeled It
- In a vertical position on the cutting board, place the mango. Keep the knife a quarter of an inch out from the center and cut along to remove one "cheek." Cut the mango in half lengthwise, then cut it in half again.
- To remove the two smaller "cheeks," cut along the seed's sides with a slight angled motion. Two big pieces of mango flesh and two little ones should be on the table for you. Remove any excess flesh from the seed before throwing it away.
- Prepare the mango cheek for slicing by placing it flat side down on the cutting board. Cut the material into strips of the desired width and length using long, parallel cuts.
- Arrange the mango slices in a row on your cutting board, and then cut them perpendicularly into cubes of varying sizes.
A different approach is to use a spoon to scoop.
- Using your non-dominant hand, hold an unpeeled mango cheek and use a spoon to remove the flesh. Approach the skin superficially, but do not break it.
Another Approach: Turning Cubes On Their Sides
- Make wide slits, first vertically and then horizontally, across the mango cheek to help it peel. While holding the mango cheek by its ends, push up to invert the skin. It's best to use a paring knife or a spoon to carefully dismantle the item. Keep in mind that this technique is perfect for mango jelly but not mango chunks. This is a technique I try to avoid because it can be hazardous for a beginner and results in increased clutter and waste.
The Correct Method of Splitting a Mango
- The stem end of the mango should be facing up on the cutting board. Position the blades of the mango splitter so that they are in the exact center of the mango. Mango flesh can be easily separated from the seed with a firm push. Separate the three pieces by pulling.
- Select mangoes that are ripe but still have some give to them. Mangoes are easiest to cut when they are not too ripe because they become slippery and difficult to hold. Ideally, you should cut a raw mango in half and use a spoon to scoop out the pulp.
- Mangoes should be washed before being sliced. It's common for the exterior to be covered in a thick layer of grime and dust.
- Remove the base first by cutting the stem. You can then use this "foot" to support the mango as you work to separate the flesh from the seed.
- When slicing or dicing a mango, be mindful not to puncture the skin. In turn, this makes it more challenging to remove the fruit from the skin with a scoop.
- You can remove the skin with a vegetable peeler if you like. The fruit's flesh is extremely slippery, so be careful when handling it.
- Place in the refrigerator and freezer. Mango slices can be stored in the refrigerator for up to three days, or frozen for up to three months. One of my favorite things to do is to buy a bunch of mangoes, measure out half a cup, and then freeze it in individual plastic bags. They are a fantastic addition to smoothies.
- Mangoes that have ripened too much can be salvaged by following this advice. Don't chop them, just slice them. Cutting a ripe mango can be tricky because the sticky juices can make a huge mess. When eating a very ripe mango, cut it in half lengthwise, remove the pit, and scoop out the pulp with a spoon.
Calories: 124 kcal | Carbohydrates: 31 g | Protein: 2 g | Fat: 1 g | Saturated Fats: 1 g | Sodium: 2 mg | Potassium: 348 mg | Fiber: 3 g | Sugar: 28 g | Vitamin A: 2240 IU | Vitamin C: 75 mg | Calcium: 23 mg | Iron: 1 mg
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