How to Safely Cut a Mango
Mangoes have a large, flat pit in the center, so the goal is to slice the flesh away from it. Here’s the safest and most efficient method:
- Wash and stabilize the mango: Rinse the mango under cool water. Place it on a cutting board on its side.
- Locate the pit: The pit runs vertically through the fruit. The mango is slightly wider and flatter on the sides where the pit lies.
- Make the first cut: Hold the mango upright. Position your knife about a quarter-inch to the side of the stem. Slice downward to cut off one “cheek” of the mango, avoiding the central pit.
- Repeat on the other side: Turn the mango and make the same cut on the opposite side. You now have two large mango cheeks and a center section containing the pit.
- Score the flesh: Take one cheek and place it flesh-side up. Use a knife to score the flesh in a cross-hatch (grid) pattern, being careful not to cut through the skin.
- Invert the cheek: Push the skin upward from the center to turn the scored cheek inside out. The mango cubes will protrude.
- Slice off the cubes: Slice the cubes away from the skin directly into a bowl. Alternatively, you can scoop the flesh out with a spoon.
- Trim the remaining center: Trim any remaining flesh from the pit section and enjoy!
Tips
- Choose a mango that is slightly soft to the touch for the best flavor.
- Use a sharp chef’s knife for clean, safe cuts.
- The skin is not typically eaten, as it can be tough and cause allergic reactions in some people.