How to Cut a Mango
Yield: 4 servings
Calories: 30kcal
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.
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
Calories: 30kcal | Carbohydrates: 8g | Protein: 0.3g | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 16.5mg
Recipe Link