How to Cut

So you want to know how to cut a mango.

There’s a few ways to get the “meat” out of mangos and it is much easier than you think.  Before you cut into your fruit, however, make sure it is ripe. You don’t want to risk biting into hard, bitter fruit. Ripe mangos are soft and yield to pressure, and, if you’re about to dig into a tasty Champagne® mango, the skin color will tell you if it is ready! Champagne® mangos are a deep golden yellow once ripe, though not all mangos turn color.  Here are some of our favorite ways to cut this nutritious fruit. If you have a different or funky way of cutting it, take some pictures and let us know!

Cubes or Slices

1. Hold stem-side down & cut slightly off-center, past the seed. Slice “cheek” off & repeat. Discard the pit.
2. To cube, cut slices in a crisscross pattern, but don’t cut through skin. For mango slices, just make long cuts instead.
3. Use your fingers to press gently from the skin-side of each cheek in an outward motion to push the mango cubes out.
4. Slice the cubes off as close to the skin as you can. Discard the skin; it is not edible and may cause an allergic reaction.


Easy Spoonfuls

1. Hold stem-side down & cut slightly off-center, past the seed. Slice “cheek” off & repeat. Discard the pit.
2. Dig in with a spoon and enjoy!

Note

There are many ways to cut a mango. Other options are:
1. Use a mango fork to pierce under the stem end, peel the fruit and eat like a lollipop.
2. Peel the mango with a serrated knife, then cut around the seed (head’s up: this one’s a bit messy).
3. You can use a corer, but we don’t recommend them for all mangos since the size of the pit can vary by variety.