How to Cut a Mango

4.77 from 69 votes
↓ Jump to Recipe 16

This post may contain affiliate links | disclosure policy

Learn how to cut a mango using a few simple techniques to yield the most fruit. The bright orange sweet flesh can be sliced or diced and enjoyed as a stand-alone snack or added to various recipes.

Photo of a white bowl filled with mango cubes.

Sweet, tart and juicy golden flesh of ripe mangos is a sought out tropical fruit, especially when at their peak season in the spring and summer. The only hesitation in adding the fruit to recipes is the seemingly daunting task to remove the flesh.

The thick skin cannot be quickly blanched and peeled like tomatoes, and there is a relatively large pit in the center, making it more difficult to cut. However, those mere obstacles shouldn’t stop you from treating yourself to this fragrant fruit. Follow these simple step-by-step instructions on how to cut a mango with ease!

How to cut a mango

The following guide is my preferred method to yield the most flesh from a mango. It only requires four major cuts and then scoring the flesh to make slices or cubes.

All you need is a sharp knife (chefs knife is recommended, but a paring knife will work) and a large spoon. If you prefer removing the skin from the mango before cutting, a Y-peeler will come in handy. Be careful when cutting, as the flesh can be very slippery.

Step 1: Slice off the sides, aka “cheeks”

Photo of a person showing how to cut a mango.

Place the mango flat on the cutting board, with the bottom sitting upright and the stem pointing up. The goal is to cut as much of the cheek off from the long and oblong white pit in the center of the mango.

It’s best to cut from the widest and more flat sides of the mango first to obtain the most flesh. Position the knife adjacent to the center of the stem, cutting along the sides of the pit. You will yield two large oval pieces of fruit.

Person using a chefs knife to cut a mango.

Cut the two small sides off the mango to remove the flesh from the seed. There will be four total pieces of fruit. You can cut the remaining mango flesh attached to the seed, or if you’re like me, reward yourself by eating around the pit for a quick well-deserved snack!

Step 2: Score the Flesh

Person using a chef's knife to score the flesh of a mango.

Holding the mango steady on the cutting board. Make long slits lengthwise to create multiple parallel lines of desired thickness. To make cubes, turn the mango 90 degrees and cut similar sized lines perpendicular to the other tracks as to form a crosshatch pattern. Be careful not to cut through the mango skin. Score the two smaller pieces similarly for slices or cubes.

Step 3: Scoop the Flesh

Hedgehog formation on a piece of mango.

Now you can remove the mango pieces two ways. The first method is called the “hedgehog.” Hold the scored mango cheeks with two hands. Then placing thumbs on the flesh side of each end, use the middle and index fingers to push and invert the skin.

This process makes the mango appear like the quills of a hedgehog. You can then use a paring knife to remove the pieces. Note that this technique only works well for mango cubes.

Person using a spoon to scoop out cubes of mango.

The second and easier method is to hold the scored mango cheek in your hand. Then using a large spoon to scoop out the fruit, scraping as close to the flesh as possible. Now your possibilities for using mango are endless! Try it with grilled chicken or grab some chips and make a mango salsa.

Storing

Once the mango is cut, store in an airtight container for up to 5 days. Cut mangos can also be placed in a resealable plastic bag in portions to be used in recipes later like in smoothies. To prevent them from sticking together, you can also put the mangos on a small parchment paper-lined sheet pan, freeze until hardened, and then transfer to a resealable bag for storage in the freezer.

Recipe Science

Nutritional benefits of mangos

The delightful flavor of mango or Mangifera indica L. also packs a nutritional punch. Mangos are high in fiber, antioxidants, vitamins, and minerals. You can see the beta-carotene in the flesh, giving its characteristic orange hue. In a one-cup serving of diced mangos, there are approximately 121 calories, 2 grams of fiber, 26 g carbohydrates, 46 mg of vitamin C, and 1262 IU vitamin A, plus other nutrients (Source: USDA Nutrient Database).

How to Cut a Mango

Learn how to cut a mango using a few simple techniques to yield the most fruit. The bright orange sweet flesh can be sliced or diced and be enjoyed as a stand-alone snack or added to various recipes.
4.77 from 69 votes
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Servings 4 servings
Course Side
Cuisine American

Ingredients  

  • 1 mango

Instructions 

  • Place the mango flat on the cutting board with the bottom sitting upright and the stem pointing up.
  • Position and cut the mango from the widest and most flat side first to obtain the most flesh.
  • Position the knife adjacent to the center of the stem, cutting along the sides of the pit.
  • Cut the two small sides off the mango to remove the flesh from the seed. There will be four total pieces of fruit.
  • Hold the mango steady on the cutting board. Make long slits lengthwise to create multiple parallel lines of desired thickness.
  • To make cubes, turn the mango 90 degrees and cut similar sized lines perpendicular to the other lines to create a crosshatch pattern. Be careful not to cut through the mango skin.
  • Score the two smaller sides similarly for slices or cubes.
  • Use a large spoon to scoop out the flesh of the mango from the skin. Use immediately.

Notes

  • Recipe Yield: 1 mango yields about 1 cup (187g) of diced mangos depending on the size of the fruit.
  • Refrigerate in an airtight container for up to 5 days, or store in resealable bags in the freezer for later use.

Nutrition Facts

Serves: 4 servings
Calories 30kcal (2%)Carbohydrates 8g (3%)Protein 0.3g (1%)Potassium 74mg (2%)Fiber 1g (4%)Sugar 7g (8%)Vitamin A 350IU (7%)Vitamin C 16.5mg (20%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments Leave a comment or review

    • Jessica Gavin says

      Glad to hear that you found the mango cutting tips helpful, Eunice! You want to make sure that the fruit is soft but not overripe before cutting of it will me more mushy in texture.

  1. Herm Bishop says

    Jessica,
    Thanks fo your info and great pictures. I have had a fair size mango tree in
    My small garden yard in Melbourne, Florida for abut 15 years. Almost lost it
    to a bad hurricane every years ago, but it has comeback strong. I keep it at
    8 feet so I can reach my fruit, which grows to softball size. My healed was 36 this year. The method I use is slightly different than yours, but the results are similar. Using a paring knife, I cut the skin down to the seed center along
    the thin meat side; I then score one side through the skin down to the seed. Top to bottom; using a simple peeler, I peel the scored half, entirely. I then turn the peeled scored sideways and score the cubes. Using the knife to cut
    the cubes off the center seed cleanly. I repeat the above on the other side
    with the same results. I “seriously” enjoy knoshing the delicious seed.
    My storage method: using Freezer trays covered by heavy aluminum foil, I space out the cubes and freeze for later.
    I hope to use some of your receipies soon, and make some Mango Ice Cream. Regards, Herm Bishop, 85 yrs young.

    • Jessica Gavin says

      Thank you for sharing your mango cutting tip Herm, I’ll have to give it a try! I’m amazed that you get to enjoy so many mangoes from your tree, that’s incredible!

  2. Vinny says

    ok, now that I completed the mango cubing thing…what can I do with the big pit? Will it grow mangoes??

    • Jessica Gavin says

      Hi Vinny- I think you could try to germinate the seed to eventually plant and grow into a tree. I haven’t tried it though, let me know if you have success!

  3. Patt Gavin says

    You have the greatest last name! And I’m glad I found your site. Your way of cutting a mango is much better than mine. I usually grab a large knife and attack it like Indiana Jones cutting through the jungle.

    • Jessica Gavin says

      Nice to meet another Gavin! Glad that the mango cutting tips were helpful. What will you be adding it to?

  4. Ellen Jacobs says

    Finally gave me the confidence to buy a mango! Did option 2, but at the last minute, instead of using a spoon, used my grapefruit cutter. Started with the 1st row, then cut away that peel so I could see how close I could get to the peel for the rest of the rows. Thanks so much.