How To Cut A Mango
Learn How To Cut A Mango easily TWO different ways using a knife or a mango splitter, how to select ripe mangos, plus lots of creative Mango Recipes!
How to Cut a Mango Using A Knife:
You can use a knife and a cutting board. Cut a small slice off the stem end so it sits stable, place one end of the mango on a cutting board.
Next, carefully cut down feeling your way cutting between the mango seed and the fruit. The seed is tough and will resist your knife, one side of the mango will have a thicker piece of fruit than the other.
Once you have cut both sides of mango away from the seed, use a butter knife to cut a criss-cross pattern down to the mango but not through the skin, then press the mango half to invert and scrape off the mango chunks into a bowl.
How To Cut A Mango Using A Mango Splitter:
Wash with cool water and a quick spray of vinegar.
Try using a mango splitter, the one I use is from OXO. It works so well, and did a fabulous job on this extra-large mango!
Cut a small slice off the stem end so it sits stable, press the mango cutter down, and that is it...you discard (or compost) the seed in the center with one simple press.
Each side piece of the mango is the part you want to use for recipes or snacking.
Use a butter knife to cut a criss-cross pattern down into mango but not through the skin, then press the mango half to invert and scrape off the mango chunks into a bowl.
Pro Tip: The sharp stainless steel blades of the mango splitter slice cleanly through the mango and leave almost nothing behind on the large flat seed, so you get the most mango possible!
How To Pick A Ripe Mango:
- A red mango is not always a ripe mango
- Gently press a mango to judge ripeness, a ripe mango will “give” slightly
- A firm mango will ripen at room temperature over a few days
- To speed up ripening, place mangos in a paper bag at room temperature
- Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days
Serving: 1g | Calories: 124kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 348mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2240IU | Vitamin C: 75mg | Calcium: 23mg | Iron: 1mg