How to Cut a Mango – Easy, Mess-Free Method
Love mangoes but struggle to cut them? Learn how to cut a mango the easy way and get perfect cubes in minutes!
This easy guide shows the best way to cut a mango so you get more fruit and perfect mango cubes every time. You’ll also find helpful tips on how to ripen, store, and freeze mangoes the right way.
Table of contents
Why Pakistani Mangoes Are the Best
If you’ve never had a Pakistani mango, you’re missing out!
Pakistan grows some of the world’s most flavorful mangoes. Varieties like Anwar Ratol, Sindhri, Chaunsa, Langra, and Dasheri are juicy, sweet, and full of tropical aroma. Their golden flesh and thin skin make them easy to peel and enjoy.
Mangoes are rich in vitamins, minerals, and antioxidants. They are great for your health and your taste buds!
How to Ripen Mangoes Quickly
Wrap unripe mangoes in brown paper and keep them at room temperature. They should ripen in 2 to 3 days. Avoid refrigerating unripe mangoes, as it slows down the ripening process. Once ripe, you can store them in the fridge for up to 5 days.
What You’ll Need to Cut a Mango into Cubes
- A ripe mango
- Sharp knife for clean and easy slicing
- Cutting board to keep your workspace stable
- A Spoon or small paring knife for scooping out the mango cubes
Tip: Soak mangoes in water for 25 to 30 minutes before eating. This helps cool the fruit and reduces heat-related issues like acne or bloating.
Step-by-Step Guide on How to Cut a Mango
Learn the quickest and best way of cutting a mango with zero waste! Perfect for fruit salads, smoothies, and snacking.
Step 1: Wash the Mango and Cut the Base
Rinse the mango under cool running water to remove any dirt or residue. Pat it dry with a clean towel.
Cut a thin slice from the bottom so the mango can stand upright on the cutting board without rolling.
Step 2: Cut Off the Cheeks
Stand the mango upright. Use a sharp knife to slice down each side of the mango, close to the pit. These two large pieces are called the mango “cheeks.”
Do the same on the other side. You’ll now have two mango cheeks and one middle slice with the pit.
Step 3: Remove Flesh Around the Pit
Lay the middle piece flat on a cutting board and carefully cut off any remaining flesh around the pit.
Step 4: Score the Cheeks
Take a mango cheek and score the flesh in a grid pattern, being careful not to cut through the peel.
Step 6: Scoop the Cubes
Use a spoon to scoop out the mango cubes from the skin, or gently push the cheek inside out and slice off the cubes with a small paring knife.
Ways to Serve them
- Eat the mango chunks fresh with a spoon
- Add to salad or yogurt
- Blend into smoothies or lassi
- Use in mango falooda, mango trifle, mango ice cream, mango kulfi, or mango sago!
Storage
Enjoy the mango cubes fresh, blend them into smoothies, or store them in an airtight container or freezer bag.
- At Room Temperature: Whole ripe mangoes can stay fresh at room temperature for 2 to 3 days.
- In the Fridge: Store whole ripe mangoes for up to 5 days, or cut mango cubes in an airtight container for up to 3 days.
- In the Freezer: Lay mango chunks flat on a tray to freeze. Once frozen, store them in airtight containers or bags for up to 6 months. These frozen mango chunks are perfect for smoothies or desserts anytime!
FAQs
Yes, this method works for most mango varieties. However, mangoes with more fibrous flesh may not cube as cleanly as softer types like Pakistani Chaunsa or Alphonso.
A ripe mango feels slightly soft when gently pressed and has a sweet aroma near the stem. The skin may also wrinkle slightly, especially with Pakistani mangoes.
Cut a small slice off the bottom of the mango to create a flat base. This keeps the mango stable on the cutting board and makes slicing safer and easier.
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Recipe
How to Cut a Mango
Ingredients
- 3 medium mangoes
Instructions
- Gently wash the mango under running water and pat it dry. Place the mango on a cutting board. Using a sharp knife, cut a thin slice from the bottom of your mango so it can stand upright without falling over.
- Hold the mango upright and carefully cut one side of the mango off the pit, slicing downwards from the top.
- Repeat on the other side. You will have three pieces: two parallel slices called the “cheeks” and a middle piece containing the pit.
- Lay the piece with the pit flat on the cutting board and cut around the pit with the knife to remove any remaining flesh.
- Gently score the flesh of each cheek in a grid-like pattern, being careful not to cut through the skin.
- Use a spoon or a small paring knife to scoop out the cubes, leaving the peel behind.
- Now, you are ready to enjoy your mango chunks. Enjoy! And remember “COOKING IS EASY!”
Notes
- Soak mangoes in water for 25 to 30 minutes before cutting to reduce heat and improve digestion.
- Freeze extra mango cubes by first spreading them out on a tray to freeze individually, then transfer them to an airtight container or Ziploc bags for storage for up to 6 months.
