How can you tell if mangos are ready to eat? Is there an easy way to ripen them faster? How do you get the most fruit possible with that giant seed inside?
We are going to cover everything you need on how to cut a mango into cubes or slices. Give you lots of creative recipe ideas, and all kinds of fun tips. Today, it is all about this intoxicating juicy tropical fruit...
How To Cut A Mango
Sweet juicy mangoes are easy to manage in your kitchen and remove the mango pits once you know a couple of tips.
You will need a good sharp chef knife or a mango splitter.
Option 1 - Cutting Board & Knife
How to Cut Slices or Diced Pieces
- Rinse the mango in cool water before cutting it open. Use a clean knife and cutting board with a towel underneath to create a safe cutting surface.
- For this knife method, cut a small slice off the stem end and place the cut end down so it sits stable on your board.
- Place your knife about ¼" from the widest center line and cut down through the fruit. There will be one long flat seed in the center of the fruit. Next, carefully cut down feeling your way cutting between the large seed and the fruit. The seed is tough and will resist your knife, one side will have a thicker piece of fruit than the other.
- Once you have cut both sides of the fruit away from the pit, slice down the in rows of vertical cuts but not through the outer skin. Use a large spoon to scoop out the slices.
- Or for a dice, hold one-half and use a small paring knife cut a grid down into the fruit but not through the skin. Cut about a ½" grid for larger dice, or ¼" for smaller dice.
Option 2 - Use A Mango Splitter
Advantages are you press down, and that is it...you discard (or compost) the seed in the center with one simple press. The mango splitter, I use is from OXO. It works so well and did a fabulous job on an extra-large Keitt mango.
Cut a small slice off the stem end so it sits stable.
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Place the splitter matching up the widest part of the fruit with the widest part of the splitter tool. Push down, cutting two pieces, and discard the tough inedible seed from the center.
Next, hold one-half and use a small paring or butter knife cut a grid down into the fruit but not through the skin. Cut about a ½" grid for larger dice, or ¼" for smaller dice.
Turn the half inside out and scoop the diced mango pieces into a bowl with your fingers or a large spoon. Or scoop the diced pieces out of the skin using a large spoon into a bowl.
Now that was easy, wasn't it?
PRO TIP for Mango Slices: Once you remove the pit, simply slice each side from one end to the other in about ½" long slices without slicing through the skin. Scoop out slices and enjoy them in your favorite recipe!
Mango Fun Facts
- Were first grown in India over 5,000 years ago and is now one of the most popular fruits in the world.
- Their seeds traveled with humans from Asia to the Middle East, East Africa, and South America beginning around 300 or 400 A.D.
- The paisley pattern of India is based on the shape of a mango.
- A fruit basket of fresh mangoes is considered a gesture of friendship in India.
- Legend says that Buddha meditated under the cool shade of a mango tree.
- Mango trees can grow as tall as 100 feet and are botanically related to cashews and pistachios.
- The bark, leaves, skin, and pit of the mango have been used in folk remedies for centuries.
- According to the National Mango Board, there are six types of mangoes or varieties of mangoes. Kent, Tommy Atkins, Keitt, Ataulfo/Honey, Haden, and Francis. And by the way, mangos or mangoes are both correct terms to use.
- The color of the different varieties have shades from deep orange to a variation of yellow-orange in the fruit flesh. The outside skin can vary in color and does not indicate ripeness. These are Keitt Mangos...
Mango FAQ
-Add slices to fruit salads, you can diced cubes on top.
-Use in mango pineapple salsas and top tacos or tostadas, they have the perfect soft texture.
-Blend frozen cut chunks into smoothies for tropical sweetness.
-Freeze into fruit sorbets for a healthy clean frozen treat.
-Mix a mango chutney with ginger, garlic, sugar, and other seasonings.
-Make into a dipping sauce for grilled or coconut shrimp.
-Add slices into spring rolls for fresh bright color and taste.
-Blend up mango margaritas or other frozen cocktails.
-Make mango ceviche with shrimp and lime juice.
-Blend up some into a tropical salad dressing vinaigrette.
-Try sprinkling a squeeze of lime, a little salt, or Tajin on ~ a unique spice blend made with lime, world-class chilies, and sea salt.
-In many Latin American countries, they are served peeled on a stick and sold by street vendors.
-Mangos have natural tenderizing properties, making them a perfect ingredient in marinades for grilling. Use in a marinade with honey and sriracha for grilled chicken.
The sweet scent of these delicious tropical fruits is a good sign that you have ripe fruit. The color of a ripe mango goes from green to yellowy-orange, red, or even a slight blush of purple depending on the varietal.
Mature mango fruits won't turn completely orange or red when ripe, but will in some spots.
One of the easy ways to tell is it will "give slightly" with a gentle squeeze. An underripe mango will not have a sweet smell and will feel firm.
The ripening process for mangos is very simple. When you come home from the grocery store, keep unripe mangoes at room temperature. They will continue to ripen on the counter, becoming sweeter and softer over several days.
The fastest way to ripen firm green mangos is to place them in a brown paper bag at room temperature for a couple of days.
Once green mangoes are ripe, you can place the cut fruit in an airtight container or chill the whole fruit in the refrigerator for a couple of days. Or place it in the freezer for up to six months.
Ripe mangos should be moved to the refrigerator, which will slow down the ripening process similar to an avocado. They may be stored for up to five days in the refrigerator.
Delicious Mango Recipe
This is the best Mango Slaw, it has green crunchy cabbage, crisp jicama, and a sweet tangy lime vinaigrette made with juicy sweet Keitt mangos. A clean side dish, guilt-free as a salad, and so refreshing...
More Sweet Fruit Recipes
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Mango Tips: How To Tell If Ripe? And Easy Ways To Cut!
Ingredients
- 1 mango
Instructions
Cutting Board and Knife
- Rinse the mango in cool water before cutting it open. Use a clean knife and cutting board with a towel underneath to create a safe cutting surface.
- For this knife method, cut a small slice off the stem end and place the cut end down so it sits stable on your board.
- Place your knife about ¼" from the widest center line and cut down through the fruit. There will be one long flat seed in the center of the fruit. Next, carefully cut down feeling your way cutting between the large seed and the fruit. The seed is tough and will resist your knife, one side will have a thicker piece of fruit than the other.
- Once you have cut both sides of the fruit away from the pit, slice down the in rows of vertical cuts but not through the outer skin. Use a large spoon to scoop out the slices.
- Or for a dice, hold one-half and use a small paring knife cut a grid down into the fruit but not through the skin. Cut about a ½" grid for larger dice, or ¼" for smaller dice.
Use A Mango Splitter Tool
- Advantages are you press down, and that is it...you discard (or compost) the seed in the center with one simple press.
- Rinse the mango in cool water before cutting it open.
- Cut a small slice off the stem end so it sits stable.
- Place the splitter matching up the widest part of the fruit with the widest part of the splitter tool. Push down, cutting two pieces, and discard the tough inedible seed from the center.
- Next, hold one-half and use a small paring or butter knife cut a grid down into the fruit but not through the skin. Cut about a ½" grid for larger dice, or ¼" for smaller dice.
- Turn the half inside out and scoop the diced mango pieces into a bowl with your fingers or a large spoon. Or scoop the diced pieces out of the skin using a large spoon into a bowl.
Notes
Mango Recipes
-Add slices to fruit salads, you can diced cubes on top.-Use in mango pineapple salsas and top tacos or tostadas, they have the perfect soft texture.
-Blend frozen cut chunks into smoothies for tropical sweetness.
-Freeze into fruit sorbets for a healthy clean frozen treat.
-Mix a mango chutney with ginger, garlic, sugar, and other seasonings.
-Make into a dipping sauce for grilled or coconut shrimp.
-Add slices into spring rolls for fresh bright color and taste.
-Blend up mango margaritas or other frozen cocktails.
-Make mango ceviche with shrimp and lime juice.
-Blend up some into a tropical salad dressing vinaigrette.
-Try sprinkling a squeeze of lime, a little salt, or Tajin on ~ a unique spice blend made with lime, world-class chilies, and sea salt.
-In many Latin American countries, they are served peeled on a stick and sold by street vendors.
-Mangos have natural tenderizing properties, making them a perfect ingredient in marinades for grilling. Use in a marinade with honey and sriracha for grilled chicken.
These are great tips and finally I can dice a mango fast!