- Ripe mango
- Cutting board
- Wash Your Hands:
- Before handling the mango, wash your hands and make sure your knife and cutting board are clean.
- Prepare the Mango:
- Place the mango on the cutting board with the stem side facing up. The stem runs from the top to the bottom, and there’s a large, flat pit inside the mango.
- Locate the Pit:
- The pit is flat and hard and runs vertically through the center of the fruit. It’s slightly off-center.
- Cut the Sides:
- Hold the mango steady with one hand while you use the knife to make a vertical cut about 1/4 inch (0.6 cm) to the right of the centerline (where the pit is). This should miss the pit.
- Then, do the same on the left side. You’ll now have three pieces: two smaller sides and a larger middle piece containing the pit.
- Score the Flesh:
- Take one of the smaller sides and hold it in your hand. Using the knife, carefully make lengthwise and crosswise cuts through the flesh, being careful not to cut through the skin.
- Remove the Cubes:
- Push up from the skin side to invert the piece and make the cubes pop out. You can then either cut them off or use a spoon to scoop them out.
- Repeat on the Other Side:
- Do the same with the other small side.
- Remove the Remaining Flesh from the Pit:
- Hold the larger piece with the pit in your hand and carefully cut off the remaining flesh. You can also use a spoon to scoop it out.
- Optional: Peel the Skin:
- If you want to use the mango in a recipe that requires peeled fruit, you can use a vegetable peeler or a small knife to remove the skin from the pieces.
- Dispose of the Pit and Skin:
- Discard the pit and skin appropriately.
Remember, practice makes perfect. With a bit of practice, you’ll become more confident and efficient in cutting mangoes. Enjoy your fresh, juicy fruit!