When I made Spicy Mango Spears the other day, I suddenly realized I had no idea how to cut a mango! Our workmate and friend, Ashley, showed me how she eats mangos, so I thought I'd share her tips and tricks. This is an easy way to cut a mango without peeling it. With this method you won't get spears like we did in the Spicy Mango recipe, instead you will get cubes, which are great for mango salsa or eating straight from the peel!
Let's start at the grocery store! According to Kitchn, to pick a ripe mango look for one that is heavy and gives when you press into the area around the stem. Skin color varies by variety (there are tons!) and "isn't necessarily an indicator of ripeness." You should just look for mangos with smooth skin and no blemishes.
First take the mango and cut along the sides of the pit in the center. Mangos have a large, flat seed in the middle. Stand the mango, stem side down and try to imagine the pit inside. You want to cut along the sides of the pit, creating two fleshy halves or cheeks, as they are adorably called. With a sharp knife cut from the top, slicing down one side of the pit.
Repeat on the other side. You will now have two halves, or "cheeks," and then the middle pit section.
Take one half of the mango and, using a paring knife, make lengthwise cuts and then perpendicular cuts in the flesh of the fruit, without going deep enough to slice the peel.
Now you are going to invert the mango half! Press gently on the back of the mango to turn it inside out. It should look like a little hedgehog. You can either cut off these cubed sections with a paring knife or eat it just like this. Our friend Ashley prefers to eat the fruit off the skin right away - over a sink (or the ocean), since it can be very juicy and messy!
You can try and get some fruit around the pit as well. Place the middle section with the seed flat on the cutting board and cut around the seed to get any remaining flesh.
How cute is this little hedgehog of a mango!
(all photos, jamie grill photography)