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How To Peel and Cut A Mango
Never buy pre-cut mangoes at the grocery store again! With step-by-step photos and detailed instructions, learn how to peel and cut a mango a couple of different ways so you can enjoy this deliciously tropical fruit!
cut mango, mango, peel a mango
Lisa from A Day in the Kitchen
Peel and Cut:
Cut off the bottom of the mango where the stem is to create a flat base. Stand the mango up on this base on a cutting board.
Starting at the top of the mango, use a sharp knife to peel away the skin, cutting in a downward direction to the cutting board. Repeat all around the mango, rotating the mango as necessary.
Imagining the pit in the center is approximately ½" thick, slice down each flat side of the mango. Cut each mango section into chunks, slices, etc.
Lay the mango pit down on the cutting board and carefully cut away the remaining mango meat away from the pit.
Cut and Scoop:
Without peeling the mango, cut down each flat side of the mango, avoiding the pit in the middle.
For each flat side, scoop out the mango flesh away from the skin with a tablespoon and cut into chunks or eat straight from the mango skin.
Lay the pit down flat on the cutting board and carefully cut away the skin.
Carefully cut away the mango flesh from the pit or simple eat straight off the pit!
The Peel and Cut method also works with the smaller yellow mangoes, but they can be more fiddly to handle because of their size. I find the Cut and Scoop method works better with the small mangoes.
Ripe mangoes have a slight give when squeezed and are mildly fragrant.
Cut mango is best eaten fresh, but I will often keep extra in a sealed container in the fridge for a day and enjoy it the next day with yogurt or in a smoothie.