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.
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.