How to Cut a Mango
Cutting a mango doesn’t have to be made difficult with several different steps. It’s actually quite easy and very similar to how you cut an avocado. The trick to cutting a mango is to learn how to cut around the very large seed that’s in the middle of it. What you are looking for is “the cheek” of the mango. If you place the mango on it’s butt (stem up in the air) you’ll want to look at the skinny profile of the mango. You do not want the wide part. While looking at the skinny profile, you’ll notice what I refer to as “the cheek”. That’s where the flesh is in the mango.
Before even thinking about cutting a mango, you’ll first want to find a ripe mango. You are looking for a heavy mango that is soft to the tough – you’ll be able push slightly into the skin/flesh. Color is not always an indicator as mangoes vary in color, but you are looking for smooth skin that doesn’t have any blemishes.
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Cutting the Mango
Cut the cheeks. Stand the mango on it’s “butt” and face the skinny profile to you. Slice down as close to the seed as possible. If you hit the seed right away, turn the mango 90 degrees. Make sure you slice down both sides giving you two big pieces of mango and the seed.
Dice the mango. This step is really a two step process depending on which way you like to do it.
I like to take a large spoon and scoop out the flesh. After the flesh is out, I place on the cutting board, slice them, turn them 90 degrees and slice the other direction giving you a dice.
The other way to cut the mango is to slice the mango both ways while still attached to the skin. You’ve basically scored it. Now you take the large spoon and scoop out the dice.
Trim flesh from the seed. You’ll notice a little bit of flesh and skin still attached to the seed. Grab a pairing knife and carefully cut around the seed removing the last bit of flesh. Dice or cube when done.