Here's a complete guide on how to cut a mango easily and get the most fruit out of it. Learn how to peel, cut, slice, and dice a mango with step-by-step photos and instructions. Enjoy this delicious tropical fruit as a snack, or add it to a variety of sweet or savory recipes.
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My family and I adore mangoes for their super sweet flavor and that gorgeous golden color. Plus, mangoes bring so much nostalgia since I grew up eating this beautiful fruit in India during the summer and monsoon seasons.
But let me tell you, it took me forever to master the technique of properly cutting a mango. And I see the same struggle with my kids now. For that reason, I created this guide, to tackle that notorious center pit and slippery skin.
Read through this guide to learn how to cut up a mango in more ways than one!
This post is part of my Cooking 101 Series. Check it out for more cooking basics and kitchen 'how-to' recipes.
Mango is a large tropical stone fruit (or drupe) with yellow or orange flesh surrounding an oblong, pale white seed. The fruit is harvested in late spring and summer, and enjoyed both, unripe and ripe, in sweet and savory applications.
Mangoes are packed with a number of nutritional benefits. According to Healthline, mangoes are high in antioxidants, packed with Vitamins C, A, K, and E, and great for digestion since they contain a good amount of water and fiber.
Fun Fact: The mango is India's national fruit. Each mango tree can produce 100 fruits per harvest and continue to do so for up to 300 years. Great investment!
Let's get started with tips and tricks to cut this delicious fruit.
Identify the Pit / Seed
How do you cut a mango? Since the mango contains an oblong, hard seed in the middle, the biggest struggle is figuring out a way to work around it. So, the first step is to identify the seed, which lies right under the hard stem end.
Our goal is to cut around this seed/pit and separate the flesh. In this post, I show you how to cut up a mango so you can get the most fruit out of it, with minimum wastage.
You can either cut it without peeling or after peeling. I've shown both methods so you can pick whichever one you prefer.
How to Cut a Mango Without Peeling
My kids prefer to cut a mango without peeling. It's a relatively simpler way and less messy too. It's an easy method for beginners as well. Follow these directions:
Stand the mango upright on a cutting board with the stem/pit side down. Since that part is wider, it will help stabilize the mango. If needed, trim off the hard pit end to balance it.
Position the knife about ¼ inch away from the midline and cut along the sides of the pit using a slight, angled motion to separate the "cheek".
Turn the mango around and repeat on the other side. You should now have three pieces - two cheeks and the middle segment containing the pit.
Now cut the two thin sides from the pit to remove the remaining flesh from the seed.
You should have four pieces of mango flesh - two large and two small. Continue to trim the flesh away from the seed and eat it as a well-deserved snack.
Scoop with a spoon: Hold the mango cheek in your hand and use a spoon to scoop out the flesh. This is the most convenient and mess-free way to enjoy a mango with minimum effort. However, if you would like to slice or dice it, read along!
How to Cut Mango Slices
Take a mango half and using a knife, make lengthwise cuts in it. Be careful not to cut through the mango skin. Use a large spoon to scoop out the fruit, scooping as close to the skin as possible.
How to Cut Mango Cubes
To cut into cubes, take the now sliced mango flesh and make crosswise cuts in it to form cubes. Be careful not to cut through the mango skin.
Hold the scored mango cheek in your hand. Use a large spoon to scoop out the fruit, scooping as close to the skin as possible.
How to Peel a Mango
Peeling the mango before cutting is my preferred method, as it only requires four major cuts and extracts the most fruit. But this does require some careful handling.
To peel the skin, start by trimming the pit with a knife. After that, hold the mango in your non-dominant hand and peel away the skin with the other using a vegetable peeler, starting at the pit side.
Peel it like you would peel a potato. Just be careful with the bare flesh, as it can be very slippery.
No-Slip Tip: If the mango is very juicy, cup a damp kitchen towel in your non-dominant hand, then place the mango on top of the towel while keeping a firm grip. The kitchen towel will soak up the extra juices while cutting and prevent the mango from slipping.
How To Cut a Mango After Peeling
- Place the mango upright on the cutting board. Position the knife about ¼-inch away from the middle and cut along to slice off one "cheek" (Pic 1).
- Turn the mango around and repeat the same cutting motion on the other side (Pic 2).
- Cut along the sides of the seed, using a slight, angled motion, to slice off the two smaller "cheeks" (Pic 3).
- You should have four pieces of mango flesh - two large and two small (Pic 4). Trim off any remaining flesh from the seed and discard the seed.
Cut into Slices
Position the mango cheek flat side down on the cutting board. Make long slits lengthwise, parallel to each other, into your desired thickness.
Cut Mango Cubes
Position the mango slices in a row on your cutting board and cut them perpendicular into cubes, either large or small.
Alternate Way to Remove Mango Flesh
There are two methods to remove the flesh from the skin. Follow whichever method suits your needs.
1. Scoop with a Spoon
- Hold one unpeeled mango cheek in your non-dominant hand and scoop out the flesh with a spoon. Get as close to the skin as possible without going through.
2. Inside Out Cubes
- Score the mango cheek by making broad vertical, then horizontal cut marks. Hold the scored mango cheek with two hands.
- Place your thumbs on the flesh side of each end and use your index and middle finger push and invert the skin.
- Use a paring knife to remove the pieces. Note: This method only works best for mango cubes. I avoid this method as it can be unsafe for a beginner and leads to a bigger mess and more wastage.
How to Use a Mango Splitter
Looking for a shortcut method? Use a mango splitter (available at most kitchen supply stores or online) to get the job done even faster.
- Position the mango on your cutting board, stem side up (Pic 1).
- Center the Mango splitter above the mango, with the blades in the splitter aligned with the middle (Pic 2).
- Firmly push down to separate the mango flesh from the seed (Pic 3).
- Now simply pull apart the three segments (Pic 4).
Tip for Over Ripe Mangoes: Slice them and avoid chopping them. If your mango is too ripe, it will be hard to cut since the juices will make it slippery and super messy. For a very ripe mango, it is best to slice it around the pit and scoop the pulp with a spoon.
How to Store
Fresh mango, either sliced or diced, can be stored in any of the following methods:
- Fridge: Place in an airtight container or plastic storage bag for up to 3 days.
- Freezer: Place into freezer-safe plastic storage bags, seal tight, label, date, and freeze for up to 3 months. This is especially handy for smoothies and mango lassi.
Storage Tip: To prevent mango slices from sticking together, place them on a small parchment-lined baking sheet with space between them. Freeze for 1 hour, then transfer to a resealable bag or airtight container for storage in the freezer.
Mango Tips & Tricks
- Start with ripe but firm mangoes. If the mango is too ripe, it will be hard to get a good grip on and be super messy to cut. For a raw mango, it is best to slice it and scoop the pulp with a spoon.
- Always wash and dry mangoes before slicing. Excess dirt and dust is prone to exist on the outer surface.
- Cut the stem end off first. This creates a "foot" for the mango to balance on while you continue to remove the flesh from the seed.
- Be careful not to cut through the mango skin when shaping it into slices or dice. This makes it more difficult to scoop the fruit from the skin.
- Peel the skin first with a vegetable peeler, if desired. Just make sure to have a tighter grip on the fruit as the flesh is very slippery.
- Store in the fridge and freezer. The cut mango will keep for up to 3 days in the fridge or 3 months in the freezer. I love to portion out ½ cup servings of mango and freeze them in small plastic storage bags. They make a great addition to smoothies!
Frequently Asked Questions
I find the best way to cut a mango is with the skin on. All it takes is four major cuts around the pit to have sweet mango flesh in no time.
Start with first slicing off the stem end and leave the skin on. This helps the mango balance on the cutting board and helps to avoid the slippery flesh.
Yes, mango is a stone fruit with a large, oblong pit down the center.
While the peel is technically edible, it causes a common allergic reaction in people with sensitivities. It is best to remove the skin before enjoying.
Mango Recipes You Will Love
Mangoes offer that perfect balance of tart and sweet. They are a scrumptious addition to both sweet and savory dishes. Some of my favorite recipes with mango include:
📖 Recipe
How to Cut a Mango
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Video
Ingredients
- 1 mango
Instructions
Identify the Pit / Seed
- The first step is to identify the seed, which lies right under the hard stem end.
How to Cut a Mango Without Peeling (For Beginners)
- Stand the mango upright on a cutting board with the stem/pit side down. Since that part is wider, it will help stabilize the mango. If needed, trim off the pit to balance it. Position the knife about ¼-inch away from the midline and cut along the sides of the pit using a slight, angled motion to separate the "cheek".
- Turn the mango around and repeat on the other side. You should now have three pieces - two cheeks and the middle segment containing the pit.
- Now cut the two thin sides from the pit to remove the remaining flesh from the seed. You should have four pieces of mango flesh - two large and two small. Continue to trim the flesh away from the seed and eat it as a well-deserved snack, like I do!
- Scoop with a spoon: Hold the mango cheek in your hand and use a spoon to scoop out the flesh. This is the most convenient and mess free way to enjoy a mango with minimum effort.
How to Cut Mango Slices
- Take a mango half and using a knife, make lengthwise cuts in it. Be careful not to cut through the mango skin. Use a large spoon to scoop out the fruit, scooping as close to the skin as possible.
How to Cut Mango Cubes
- To cut into cubes, take the now sliced mango flesh and make crosswise cuts in it to form cubes. Be careful not to cut through the mango skin. Hold the scored mango cheek in your hand. Use a large spoon to scoop out the fruit, scooping as close to the skin as possible.
How to Peel a Mango
- To peel the skin, start by trimming the pit with a knife. After that, hold the mango in your non-dominant hand and peel away the skin with the other using a vegetable peeler, starting at the pit side. Peel it like you would peel a potato. Just be careful with the bare flesh, as it can be very slippery.No-Slip Tip: If the mango is very juicy, cup a damp kitchen towel in your non-dominant hand, then place the mango on top of the towel while keeping a firm grip. The kitchen towel will soak up the extra juices while cutting and prevent the mango from slipping.
How to Cut a Mango After Peeling (Preferred Method)
- Place the mango upright on the cutting board. Position the knife about ¼-inch away from the middle and cut along to slice off one "cheek". Turn the mango around and repeat the same cutting motion on the other side.
- Cut along the sides of the seed, using a slight, angled motion, to slice off the two smaller "cheeks". You should have four pieces of mango flesh - two large and two small. Trim off any remaining flesh from the seed and discard the seed.
- Cut into slices: Position the mango cheek flat side down on the cutting board. Make long slits lengthwise, parallel to each other, into your desired thickness.
- Cut mango cubes: Position the mango slices in a row on your cutting board and cut perpendicular into cubes, either large or small.
Alternate Method: Scoop with a Spoon
- Hold one unpeeled mango cheek in your non-dominant hand and scoop out the flesh with a spoon. Get as close to the skin as possible without going through.
Alternate Method: Inside Out Cubes
- Score the mango cheek by making broad vertical, then horizontal cut marks. Hold the mango cheek with both ends and push up, inverting the skin. Use a paring knife or spoon to carefully to remove the pieces. Note: This method only works best for mango cubes. I avoid this method as it can be unsafe for a beginner and leads to a bigger mess and more wastage.
How to Use a Mango Splitter
- Position the mango on your cutting board, stem side up. Center the Mango splitter above the mango, with the blades in the splitter aligned with the middle. Firmly push down to separate the mango flesh from the seed. Now simply pull apart the three segments.
Notes
- Start with ripe but firm mangoes. If the mango is too ripe, it will be hard to get a good grip on, and be super messy to cut (see tip below). For a raw mango, it is best to slice it and scoop the pulp with a spoon.
- Always wash mangoes before slicing. Excess dirt and dust is prone to exist on the outer surface.
- Cut the stem end off first. This creates a "foot" for the mango to balance on while you continue to remove the flesh from the seed.
- Be careful not to cut through the mango skin when shaping into slices or dices. This makes it more difficult to scoop the fruit from the skin.
- Peel the skin first with a vegetable peeler, if desired. Just make sure to have a tighter grip on the fruit as the flesh is very slippery.
- Store in the fridge and freezer. The cut mango will keep for up to 3 days in the fridge or 3 months in the freezer. I love to portion out ½ cup servings of mango and freeze them in small plastic storage bags. They make a great addition to smoothies!
- Tip for Over Ripe Mangoes: Slice them and avoid chopping them. If your mango is too ripe, it will be hard to cut since the juices will make it slippery and super messy. For a very ripe mango, it is best to slice it around the pit and scoop the pulp with a spoon.
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