In this post I show you how to pick the best fruit and cut a mango quick and easy, like an expert. Cutting a mango can be a bit of a daunting task, where to start, what to do about the large pit and how to get the maximum amount of flesh? You don’t want any of that divine mango to go to waste! Mangoes are sweet, creamy fruits with a delicious sweet, golden yellow flesh. The color of the skin can be green, red, yellow, or orange and the flavor, shape and size of the pit of mangos vary.
Pick the Best Mango
There are more than a 1000 mango varieties in different shades of green, red, yellow and orange, so color is not the best way to judge ripeness, unless you are familiar with the specific mango variety. Look at shape, firmness and smell.
Firmness – ripe mangoes will be slightly soft, but not mushy, your fingers should not be able to sink into the fruit. Similar to a avocado or a peach.
Shape – ripe mangoes from most varieties are full, plump and rounded fruit.
Smell – ripe mangoes have a strong, sweet, tropical fruit aroma around the stem.
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How to Ripen a Mango
Mangoes continue to ripen after picked. If you are only going to eat in a couple of days choose a mango with firmer skin and allow the mango to ripen some at home at room temperature.
Mangoes ripen quicker when stored in a paper bag. This happens because ethylene gas released by the mango triggers ripening and accumulates in the bag.
If you want to speed up the process, put it in a paper bag with a banana. The banana also releases ethylene so ripening is quicker.
Ripening will not occur in the fridge. Store in the fridge if already ripe. You can refrigerate a ripe mango for up to 5 days to eat when ready.
How to Cut a Mango
- Cut of the ‘Cheeks’
Mangos have a large, flat pit in the center, you want to cut close to the pit and remove the flesh from the pit. First, cut off the ‘cheeks’ (the sides) of the mango in the following manner.
Place the mango on the cutting board standing upright with the stem facing downwards.
The mango has a large oval pit inside, carefully from the top cut downwards just next to the pit in the center slicing the mango cheek off the pit.
Turn the fruit around and cut the other cheek of the same way. You will have three pieces: two cheeks and the middle including the pit.
2. Cut a Grid Pattern in the two Mango Cheeks
Place one of the mango cheeks skin-side-down on the cutting board. Carefully cut a grid pattern in the mango flesh by making lengthwise and crosswise cuts in the flesh. Be careful not to cut through the skin.
3. Remove the Mango Cubes
Remove the mango cubes from the skin with a spoon. You can also slice it off with a knife or even use your fingers.
4. Remove the Remaining Flesh from the Pit
The mango pit is still covered in flesh. Cut the remaining flesh away from the pit. Peel these small sections of mango with the knife and cut into cubes
How to Cut a Mango Like a Pro
Ingredients
- 1 mango
Instructions
- Cut off the ‘cheeks’ (the sides) of the mango by placing the mango on the cutting board standing upright with the stem facing downwards and carefully cutting from the top downwards just next to the pit in the center slicing the mango cheek off the pit.
- Turn the fruit around and cut the other cheek of the same way. You will have three pieces: two cheeks and the middle including the pit.
- Cut a grid pattern in the mango flesh by making lengthwise and crosswise cuts in the flesh. Be careful not to cut through the skin.
- Remove the mango cubes from the skin with a spoon. You can also slice it off with a knife or even use your fingers.
- The mango pit is still covered in flesh. Cut the remaining flesh away from the pit. Peel these small sections of mango with the knife and cut into cubes.
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