There’s little doubt about it: mangos are among the more difficult fruit to slice open. Once you’ve removed the skin, they’re slippery to hold and their hard pit makes it awkward to find the right way to cut around it. But fear not. The days of avoiding mangos, because mango cutting up seemed too difficult, are over! Here’s how to cut a mango.
When you’re looking forward to eating some delicious, juicy mango, it can be a real let-down to find that the one you picked isn’t ripe and tastes mealy and sour. So before you ask yourself how to cut mango, check if the fruit is ripe enough to be consumed. But how do you tell if it’s ripe? Mangos that are ready to be eaten tend to smell a bit stronger around the stem. They should also feel a little softer to the touch. If the mango you picked is rock solid, it’s not ripe just yet. You can ripen the fruit at home. Just leave it in a fruit bowl and check it every two days by gently touching it.
- Remove the base of the fruit where the stem is. Then turn the fruit onto the flat end. This will make it much easier to cut.
- Now cut off chunks of the cheeks. They’re called cheeks because these are the fleshy bits of the fruit. You can easily cut around the pit in this way.
- Once you’ve got your slices, use a knife to cut a grid into the yellow flesh. But be careful not to cut through the outer skin as you’ll want to invert the flesh next and make the cubes pop out.
- Invert the sides of the slices and pop out the fleshy squares of the mango.
- You can use a spoon or a blunt knife to scoop out the squares. Alternatively, you could use a small glass with a thin rim and glide it underneath the squares. It makes for instant fruit in a cup!
- To avoid wasting any of the fruit, just scrape the sides using a knife.
- Then return to the pit and carefully cut off whatever is left. Chop it into cubes or prepare as desired.
- Place the pieces in a bowl when done.
When you’re cutting fresh mango, it’s best to eat it immediately because fresh fruit only lasts for a few days.
You can put the chunks in an airtight container and store it in the fridge to keep for up to five days.
If you’re looking to store it for much longer, put it in a freezer-safe bag and store it in the freezer. It’s best to consumer frozen fruit within three months.