How to Cut a Mango

Co-authored by Andrea Lawson Gray

Last Updated: January 26, 2024 Approved

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On first glance, a mango seems like it would be pretty simple to cut, but cutting mango can often leave you with a big, juicy mess. There is also a big pit in the middle of the mango that is difficult to cut around. There are a couple of methods for cutting mangoes that will allow you to enjoy this delicious fruit.

Method 1

Method 1 of 2:

Cubing the Mango (the Hedgehog Method)

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Hold the mango under cool running tap water, and gently rub it with your hands as you rinse it.^{[1]
X
Research source} You may also use a clean vegetable brush to scrub the surface of the mango, but this isn’t necessary since you will not be eating the skin.
Using your non-dominant hand, stand the mango up on a cutting board. You will be cutting the mango downwards from the top of it.^{[2]
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Research source} With your dominant hand, pick up a serrated edge knife.

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3
Use the serrated edge knife to cut the mango into three pieces.^{[3]
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Research source} Mangoes have a flat pit directly in the middle, which you will not be able to cut into. The fruit itself is the shape of an oval. When you cut the mango into thirds, make two parallel slices on either side of the pit in the middle, which is about ¾ of an inch thick.
- The fattest two edges of the mango are called the “cheeks.”
- When cutting the mango, you want a to preserve as much of the cheeks as possible, since this is the part you eat.
- You will end up with three pieces: two halves with lots of mango flesh on them, and the middle section that has the pit.
^{[4]
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Research source} Use the knife to make lengthwise and crosswise cuts in the two mango cheeks.^{[5]
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Research source} Each cut should be about ½ inch apart, and the cuts should not go through the skin.
The mango segments will stick out, almost like a hedgehog’s back, which is why this is sometimes called the “hedgehog method.” Now, you are ready to remove the majority of the mango flesh.
Now, you can trim the segments of mango flesh off with a knife and serve it. Careful—the skin is very thin, and if you cut into the skin, you could cut your hand. Sometimes, if the mango is ripe enough, you can simply remove the segments with your hand. Other people like to eat the segments straight off the skin!
Lay the slice with the pit flat on the cutting board, then trim around the pit with the paring knife. It can be difficult to tell where the pit is, but in general, it begins where the mango is too tough to cut through. It will also be oval-shaped.
Use your fingers to gently remove the skin from the slice of mango that has the pit. The skin is very thin and is easy to peel off.

Method 2

Method 2 of 2:

Using the Corn-on-the-Cob Method

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Hold the mango under cool running tap water, and gently rub it with your hands as you rinse it.^{[6]
X
Research source} You may also use a clean vegetable brush to scrub the surface of the mango, but this isn’t necessary since you will not be eating the skin.
2
Peel the mango with a Y-shaped vegetable peeler.^{[7]
X
Research source} Grip the vegetable peeler with your dominant hand and stand the mango up with your non-dominant hand. Using long strokes, guide the edge of the peeler softly down the edge of the mango.
- You do not need to apply much pressure when peeling the skin.
- Continue to turn the mango as necessary as you peel every edge.
- Use caution; your hands may become very slippery.
The mango is an oblong shape, almost like a football. The two tips of the mango are the small edges that come to a rounded tip. Slice these tips off so the edges of the mango are flat.
The two sharp tips of the corn-on-the-cob holder will sink easily into the mango tip. As you cut off the flesh from the mango, grip the corn-on-the-cob holder. This will keep your hands dry and will make the process of removing the mango flesh less slippery.
5
Use a knife to cut the mango into three pieces.^{[8]
X
Research source} Mangoes have a flat pit directly in the middle, which you will not be able to cut into. The fruit itself is the shape of an oval. When you cut the mango into thirds, make two parallel slices on either side of the pit in the middle, which is about ¾ of an inch thick.
- The fattest two edges of the mango are called the “cheeks,” and these are the two edges you are cutting.
- When cutting the mango, you want a to preserve as much of the cheeks as possible, since this is the part you eat.
- You will end up with three pieces: two halves of mango flesh, and the middle section that has the pit.
6
Trim the flesh off the pit. Using the same knife, trim the rest of the mango flesh off of the mango, leaving only the pit behind. Use the same type of motion you used when peeling the mango: move the knife from top to bottom, scraping off the flesh of the mango.
- When your knife cannot scrape any more mango flesh off, this means you have reached the pit.
- Now, you are ready to enjoy your mango.

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Question

How can I grow a plant with the mango pit?

Community Answer

Eat a nice mango, remove as much flesh from the seed as possible, and then let it dry for a day or two. To germinate the mango seed, you could just put the whole thing in a warm, moist place and wait for it to sprout. Then cut off all the seedlings except for one.

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How far ahead of serving can I slice a mango?

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They can last up to five days in the fridge while sliced/ripened and if they're already sliced they can last up to six months in the freezer, well packaged in an airtight container.

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How can I tell if a mango is too old?

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It is too old if it's very soft and/or you can see brown spots. You just have to remember when you bought it, as whole mangos usually last about five days in the refrigerator.

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Tips

Make sure the mango is ripe. It should not be too firm, and should be slightly soft. Lightly press the mango to see if it is ripe.^{[9]
X
Expert Source

Andrea Lawson Gray
Private Chef

Expert Interview. 10 February 2022.}

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Mangos are ripe when they have a very strong smell to them. They will also "give" a little when gently squeezed.

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Use caution; mangoes are very slippery!

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