The mango is such a delicious fruit. They’re great in a fruit salad or meringue, and I love mango chutney or mango raita as part of an Indian meal. However, unless you know the secret of how to cut a mango, they can be rather daunting to tackle. Mangoes have a large stone, shaped like a giant almond. It can make peeling and cutting them rather tricky. Here are two great methods for taking the pain out of cutting a mango.
How to cut a mango: step 1 – remove the cheeks from the stone
First remove most of the fruit’s flesh in two thick slices either side of the stone. You can tell which way you need to cut by looking at the shape of the fruit, so you cut parallel to the stone at its narrowest diameter. This leaves you with some flesh still attached to the stone. There’s no easy way of removing this, so just use a small knife to cut away any flesh as best you can, and then slice off the skin. These pieces won’t be pretty, and most of the fruit is in the cheeks you’ve just separated from the stone, but waste not want not! Now you can deal with the main part of the mango flesh.
How to cut a mango: step 2 – choose cubes or slices
There are two methods of dealing with the mango cheeks. They both have their advantages, depending on what you’re using the mango for, its ripeness and your own personal preference. So I’m giving you them both.
Method 1 – cubes
Using a small knife, score deep into the mango flesh along its length to create strips. Then score across the mango at right angles to create cubes. Make these as big or small as you want them, but make sure you don’t cut through the skin. Next turn the mango inside out – at this point it looks something like a bright yellow porcupine! Now you can easily cut each of the cubes away from the skin using a small sharp knife. Repeat with the other cheek. This method is great for any recipes needing mango cubes, but no good if you need slices.
Method 2 – quarter, peel and slice
Take one cheek and cut it along its length. Using a small, sharp knife cut carefully just inside the skin of the mango quarter to separate the flesh from the skin. Repeat with the other cheek. You can now cut your mango quarters as required. This method is fine for cubes, but even better for recipes needing mango slices.