Mangoes are loved worldwide for their juicy sweetness, vibrant colour, and irresistible flavour. Whether you’re adding them to a fruit salad, using them as a topping for desserts, or simply enjoying them as a refreshing snack, knowing how to cut them correctly can make all the difference. However, their slippery texture and large central pit can make handling them a bit tricky. In this blog, we’ll share a step-by-step guide to cutting a mango safely and efficiently, along with expert tips to make the process easier and more enjoyable. In this guide, we’ll walk you through the steps to how to cut a Mango efficiently and safely.
Tools You’ll Need to cut a Mango
Before you start, gather the following tools to ensure a smooth cutting process:
- A sharp knife – A paring knife or chef’s knife works well.
- A cutting board – Choose a non-slip board to keep the mango steady.
- A spoon – For scooping out the flesh.
- A bowl – To collect the mango pieces.
- Paper towels (optional) – To handle any juice spills.
Step 1: Choose the Right Mango
The first step in cutting a mango is selecting a ripe fruit. Here’s how to identify a ripe mango:
- Touch: A ripe mango will yield slightly to gentle pressure, similar to a ripe avocado.
- Smell: It should have a sweet, fruity aroma near the stem.
- Colour: While colour varies by variety, many mangoes develop a golden, red, or orange hue when ripe.
Avoid mangoes that are overly soft, bruised, or have dark spots.
Step 2: Wash and Dry the Mango
Rinse the mango under cool running water to remove any dirt or residue. Pat it dry with a clean towel. This step ensures hygiene and reduces the chances of the mango slipping during cutting.
Step 3: Understand the Anatomy of a Mango
A mango has three main parts:
- Skin: The outer layer that’s usually not eaten.
- Flesh: The juicy, edible part.
- Pit: A large, flat seed in the centre that’s inedible.
Knowing the position of the pit is crucial for cutting the mango correctly. The pit runs vertically and is flatter and broader than you might expect.
Step 4: How to Slice the Mango
Method 1: The Hedgehog Style
This popular method is simple and visually appealing. Here’s how to do it:
- Position the Mango: Stand the mango upright on the cutting board, with the stem end facing up.
- Cut the Cheeks: Using a sharp knife, slice about 1/4 inch from the centre on one side, avoiding the pit. Repeat on the other side to remove the two “cheeks.”
- Score the Flesh: Take one cheek and use the knife to make vertical and horizontal cuts in the flesh, forming a grid pattern. Be careful not to cut through the skin.
- Invert the Cheek: Gently press the skin side of the cheek inward to push the flesh outward, creating a “hedgehog” appearance.
- Scoop the Cubes: Use a spoon to scoop out the mango cubes into a bowl.
Method 2: Peeling and Slicing
This method is ideal if you want clean slices without the skin:
- Peel the Mango: Use a vegetable peeler or knife to obliterate the skin.
- Cut Around the Pit: Lay the mango on its side and slice it down along the sides of the pit to remove the flesh.
- Slice the Flesh: Cut the mango flesh into slices, cubes, or chunks as desired.
Method 3: Using a Glass
If you’re looking for a quick and easy method:
- Cut the Cheeks: Slice the mango cheeks as described earlier.
- Scoop with a Glass: Hold a mango cheek with the flesh side facing a glass’s rim. Push the mango down against the rim, separating the flesh from the skin. Collect the flesh in the glass.
- Dice or Slice: Once the flesh is in the glass, dice or slice it as needed.
Step 5: How to Remove Mango Flesh from the Pit
After removing the cheeks, there’s still edible flesh around the pit. Use the following steps to extract it:
- Trim the Sides: Stand the pit upright and cut off any remaining flesh.
- Scoop the Flesh: Use a spoon to scrape off the flesh clinging to the pit.
Step 6: Serve and Enjoy
Once you’ve cut the mango, it’s ready to serve. Here are a few serving suggestions:
- As a Snack: Serve the mango cubes or slices as a refreshing snack.
- In Salads: Add mango pieces to fruit salads or green salads for a tropical twist.
- In Desserts: Use mango as a topping for ice cream, yoghurt, or cakes.
- In Smoothies: Blend the mango flesh with other fruits and milk or yoghurt for a delicious smoothie.
Tips for Cutting Mango Safely
- Use a Sharp Knife: A dull knife increases the risk of slipping and accidents.
- Stabilize the Mango: Always use a sturdy cutting board and hold the mango securely.
- Work Slowly: Take your time, especially if the mango is very juicy and slippery.
Storing Cut Mango
If you’re not eating the mango immediately, store it properly to retain its freshness:
- Refrigeration: Place the mango pieces in an airtight container and refrigerate. Consume within 2-3 days.
- Freezing: For more extended storage, freeze the mango pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Frozen mango can last up to 6 months.
Cleaning Up
Mangoes can be sticky, so it’s essential to clean up promptly. Rinse your knife, cutting board, and any other tools immediately to prevent the mango residue from hardening.
Common Mistakes to Avoid
- Cutting Too Close to the Pit: This can make it difficult to separate the flesh.
- Using an Unripe Mango: Unripe mangoes are more challenging to cut and less flavorful.
- Skipping the Peel: Trying to cut through the skin can be messy and unsafe.
Mango Cutting Hacks
- Microwave Trick: If your mango is slightly underripe, microwave it for 10-15 seconds to soften it slightly.
- Mango Cutter: Invest in a mango cutter, a handy tool that removes the pit and slices the mango in one motion.
Final Thoughts
Cutting a mango doesn’t have to be intimidating. With the proper techniques and tools, you can enjoy this tropical delight with minimal mess and maximum flavour. Whether you prefer the traditional hedgehog style, the glass method, or peeling and slicing, mastering the art of cutting a mango will elevate your fruit preparation skills. So, grab a ripe mango, follow these steps, and savour the sweet taste of success!
