Want to learn how to cut a mango? Take the mystery out of mango cutting with this step-by-step guide and video that walks you through it from start to finish!
Mangos have a certain mystique, and cutting one can feel like a slippery task. But don’t despair! With a few handy tips, you’ll be a mango-cutting pro in no time. Learn the easiest way to cut a mango so that you can enjoy it in all your favorite smoothies, salsas, fruit bowls, and more, any time you’d like!
Watch How to Cut a Mango
Check out the video and step-by-step instructions below on how to effortlessly cut a mango into both cubes and spears.
Cut a Mango into Cubes
Mango cubes are great for fruit salads, and for blending into smoothies. Here’s how to cut your mango in easy-to-use cubes:
- Cut away the sides. With one hand, hold the mango on its side lengthwise. From the top view, you should be able to picture its flat, oval-shaped pit. Using a sharp knife with your free hand, cut along one side of the pit, followed by the other side. You’ll be left with two mango halves, and the middle part that contains the pit.
- Cut away the pit. Stand the mango on its end, and carefully cut the remaining flesh from either side of the pit.
- Make crosswise cuts in each half. Holding one half of the mango, use a knife to make lengthwise cuts in the flesh. Do your best to not cut through the peel! Repeat with the other mango half. Next, make crosswise cuts in both halves to form a “grid” pattern.
- Scoop out the cubes. Firmly grasping one half of the mango, use a spoon to scoop and scrape the cubes away from the peel. Done!
Mango spears are great for snacking, and the perfect shape for fruit platters! Here’s how to cut a mango into spears:
- Peel. First, use a peeler to remove the skin of the mango.
- Cut the sides away. Using a paper towel for grip, hold the peeled mango on its side. Cut along one side of the pit, then repeat with the other side.
- Cut away the pit. Still using the paper towel, hold the mango on its end and cut the flesh away from the pit.
- Slice. Place one mango half down on its flat side. Using your knife, cut the flesh lengthwise into thin slices. Repeat with the other half.
Different Kinds of Mangoes
There are hundreds of types of mangoes out there, yet only some are available in the States. Most mangoes that you see in the supermarkets come from our neighbors to the South, including Brazil, Guatemala, and Mexico. Here are just some of the varieties you might recognize:
- Haden: The world’s most widely grown mango, often in season from March through May. The skin is generally green, red, and yellow colored, with the green becoming more yellow as the mango ripens.
- Ataulfo (The Honey): These mangoes are yellow on the outside and a deep golden color on the inside. They’re sweet-tart in flavor and the skin on The Honey mango is thinner, turning slightly wrinkly when ripe.
- Tommy Atkins: This is the most popular type of mango found in the US, usually available between March and July. These are a relative of the Haden mango, with red, yellow, and darker green skin.
A mango’s color doesn’t always give away its ripeness! Just because a mango is red, for example, doesn’t mean that it’s actually ripe. To test if a mango is ripe, it’s best to do the “sniff and squeeze” test: a ripe mango will have a slightly tropical smell around the stem, and it should give a little when you gently squeeze it, similar to an avocado.
Unripe mangoes should stay at room temperature, and shouldn’t be placed in the fridge before they’re ripe. If you’d like to speed up the ripening process, place your mangoes in a brown paper bag on the counter. The bag will trap the gasses released by the mangoes, and this will help them ripen faster.
This is optional. If you’re cutting your mango into spears, it’s recommended that you peel it first. If you’re making mango cubes, leaving the peel intact makes it easier to simply slice the flesh and then scoop out the cubes.
Once a mango has been cut, the pieces can be stored airtight in the fridge for 3-5 days. You can also freeze mango for up to six months!
Easy Mango Recipes to Try
I love eating fresh mango as a snack, but I also enjoy using it in drinks and desserts. Here are some of my favorite ways to use it:
Maple Mango Mojito
This Mango Mojito is sweetened with pure maple syrup and only take a couple minutes to make. You’re going to love this easy and refreshing cocktail recipe that’s perfect for warm weather!
This refreshing Mango Lemonade is perfect for scorching weather and takes minutes to make! If you add generous amounts of ice to your pitcher you don’t even have to wait for the lemonade to chill in the fridge.
Peach Mango Pie
Take peach pie to the next level by adding fragrant, tropical mangos. Don’t forget the scoop of vanilla ice cream on top!
More Ways to Use Fresh Mango
- Salsa: Create a vibrant and refreshing salsa by dicing fresh mango along with ingredients like red onion, jalapeño, cilantro, and lime juice. You can swap mango for peach in my peach salsa recipe.
- Smoothies: Blend ripe mango chunks with yogurt, a splash of orange juice, and a sweetener of your choice to enjoy a tropical and creamy smoothie. I recommend adding other fruits like bananas slices and strawberries for extra flavor and color.
- Salads: Combine sliced mango with mixed greens, avocado, cherry tomatoes, and a citrus-based dressing for a bright and flavorful salad. You can also add it to my spring mix salad (and an upcoming quinoa salad with mango and black beans).
- Desserts: You can add fresh mango to muffins and cake fillings, or turn it into popsicles and ice cream. I like adding it in between layers of crepe cake when I’m craving a fresh and tropical dessert.