Description
Learn the simple and efficient way to cut a ripe mango into delicious, bite-sized pieces with this easy step-by-step guide. Perfect for snacking, adding to salads, or making smoothies.
Ingredients
Scale
Ingredients
- 1 ripe mango
Instructions
- Prepare the mango: Wash the mango thoroughly under running water to remove any dirt or residues. Pat dry with a clean towel.
- Slice the mango cheeks: Stand the mango upright on a cutting board with the stem side down. Using a sharp knife, carefully slice off the two large cheeks on either side of the seed by cutting about 1/4 inch from the center.
- Score the flesh: Take one mango cheek and use the knife to score the flesh in a grid pattern, being careful not to cut through the skin. Repeat with the other cheek.
- Invert and cut: Hold the scored mango cheek and gently push the skin side upward so the cubes fan out. Use a knife or spoon to carefully cut or scoop the mango cubes away from the skin.
- Handle the seed: Use the remaining mango flesh around the seed by carefully slicing it off and cutting into smaller pieces if desired.
- Serve: Enjoy the freshly cut mango pieces immediately or refrigerate for later use in recipes or as a refreshing snack.
Notes
- Choose a mango that yields slightly to gentle pressure for best ripeness.
- Use a sharp knife to avoid slipping and ensure clean cuts.
- The mango seed is flat and oblong; cutting around it carefully maximizes the usable fruit.
- Fresh mango can be stored in the refrigerator for up to 3 days.
