The Art of Mango Slicing

How to Select a Ripe Mango

Choosing the perfect mango is the first crucial step to enjoying its sweet, juicy flavor. A truly ripe mango will offer the best texture and taste, making your culinary experience much more rewarding. Here’s how to ensure you pick a winner at the grocery store:

The Gentle Squeeze Test

Much like selecting a ripe avocado, the most reliable indicator of a mango’s ripeness is its firmness. Gently squeeze the mango. You’re looking for a fruit that has a slight “give” when pressed. If it’s incredibly firm and unyielding, it’s not ripe yet and will need a few more days on the counter to soften. Conversely, if your fingers indent easily and the mango feels mushy, it’s likely overripe. An overripe mango will be difficult to cut cleanly and may have an unpleasant, fibrous texture. The ideal mango will feel soft but firm, indicating a perfect balance of sweetness and readiness for consumption.

Don’t Judge a Mango by Its Cover (Color)

A common misconception is that a ripe mango must be brightly colored with vibrant reds or yellows. However, relying solely on color can be misleading because different mango varieties display different colors when ripe. For example, some varieties, like the Ataulfo mango, turn a deep golden yellow, while others, like the Tommy Atkins, can remain predominantly green with hints of red even when perfectly ripe. A completely green mango, regardless of variety, is almost certainly unripe and will be hard and tart. As mangoes ripen, their skin typically develops shades of yellow, orange, or red, but the squeeze test remains paramount.

The Sweet Smell Test

Another excellent way to identify a ripe mango is by its aroma. Lift the mango and sniff near the stem end. A ripe mango will emit a distinctly sweet, fruity, and fragrant scent. If there’s no scent, it’s likely not ripe. If it smells sour or alcoholic, it’s past its prime. A good, sweet aroma is a strong indication that the mango is ready to eat.

Ripening an Unripe Mango

If you bring home a mango that’s a bit too firm, don’t worry! You can ripen it at home by leaving it on your kitchen counter at room temperature. To speed up the process, place it in a paper bag with a banana or apple; these fruits release ethylene gas, a natural ripening agent. Check it daily using the squeeze test and smell test until it reaches your desired ripeness. Once ripe, move it to the refrigerator to slow down further ripening.

Step-by-Step Guide to Cut a Mango

Cutting a mango is surprisingly simple once you understand the location of its flat, oval-shaped seed. Follow these steps for perfectly diced mango every time:

1. Wash the Mango: Before cutting, always wash the mango thoroughly under cool running water to remove any dirt or residues from the skin.
2. Position the Mango: Place the mango upright on your cutting board with the stem end facing up. Visualize the large, flat pit running through the center of the mango. You want to make your cuts on either side of this pit.
3. Slice the “Cheeks”: Using your sharp knife, make the first cut about 1/2 to 3/4 inches (approximately 1 to 2 cm) in from the widest side of the mango, slicing straight down. You should feel the knife go through the flesh without hitting the hard pit. Repeat this process on the other side of the mango, creating two large “cheeks” of mango flesh. These are the main parts you’ll be dicing.
4. Deal with the Middle Section: The remaining middle section contains the pit. You can either discard it or, for maximum yield, carefully trim off any remaining flesh around the edges of the pit. Be cautious, as the pit is slippery. You can also carefully peel the skin from this section and gnaw the sweet flesh directly from the pit, if desired.
5. Score the Mango Cheeks: Take one of the mango cheeks. With the skin side down, use your sharp knife to carefully score the mango flesh into a grid pattern. Make vertical cuts, then horizontal cuts, approximately 1/2-inch to 1-inch apart, depending on your desired cube size. Make sure to cut all the way through the flesh, but be careful not to cut through the skin. The goal is to create a pattern of cubes while keeping the skin intact as a natural “bowl.”
6. “Invert” and Scoop: Gently push up on the skin side of the scored mango cheek. The flesh will naturally invert, causing the diced cubes to fan out and separate from each other, making them easy to remove.
7. Remove the Cubes: Using a spoon, scoop the mango cubes directly from the inverted skin into a bowl. Alternatively, if the cubes are fanned out, you can simply slice them off the skin with your knife.
8. Repeat for the Second Cheek: Follow steps 5-7 for the other mango cheek.
9. Discard Skin and Pit: Once you’ve removed all the delicious flesh, discard the mango skin and the central pit.

Congratulations, you now have perfectly diced mango ready to be enjoyed! Remember to always exercise caution when working with sharp knives.

Frequently Asked Questions

• Can you eat mango skin? While mango skin is technically edible and contains some nutrients, it also contains compounds that can cause an allergic reaction in some people (similar to poison ivy, as mangoes are in the same plant family). More commonly, the skin has a bitter, unpleasant taste and a tough texture that most people find unappealing. For these reasons, it is generally recommended to remove and discard the skin before eating the mango flesh.
• Should mangoes be refrigerated? Unripe mangoes should be stored at room temperature on your kitchen counter to allow them to ripen naturally. Once a mango is ripe (it passes the gentle squeeze and sweet smell test), it should be transferred to the refrigerator. Refrigeration slows down the ripening process significantly and can keep the ripe mango fresh for up to 5 days. For peeled, sliced, or diced mango, always store it in an airtight container in the refrigerator to maintain freshness and consume it within 3-5 days.
• Can you freeze mangoes? Absolutely! Freezing mangoes is an excellent way to preserve their deliciousness and enjoy them year-round. For best results, peel and dice the mangoes first. Spread the diced mango pieces in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from clumping together. Once frozen, transfer the mango pieces to a freezer-safe bag or airtight container, removing as much air as possible to prevent freezer burn. Frozen mangoes can be stored for up to 6 months and are perfect for smoothies, frozen drinks, or quick desserts.
• How do I ripen an unripe mango quickly? As mentioned earlier, placing an unripe mango in a paper bag with other ethylene-producing fruits like apples or bananas can significantly speed up the ripening process. The paper bag traps the ethylene gas, helping the mango ripen faster, usually within 1-3 days.
• What if I accidentally cut into the pit? Don’t worry, it happens! If your knife hits the pit, simply adjust your cut slightly. The pit is very flat, so moving your knife just a fraction of an inch to the side should allow you to slice around it.

Creative Ways to Enjoy Mangoes in Recipes

Once you’ve mastered the art of picking and cutting the perfect mango, a world of culinary possibilities opens up! This versatile fruit can elevate both sweet and savory dishes with its unique tropical sweetness and vibrant color. Here are some of our favorite ways to incorporate fresh mango into your cooking:

Savory Applications:

• Salsas: Without a doubt, mango salsa is a game-changer! Combining sweet mango with spicy jalapeños, crisp red onion, cilantro, and a squeeze of lime creates an explosive flavor profile. It’s truly our favorite way to enjoy mango and is perfect for topping grilled fish (like salmon or mahi-mahi), chicken, pork, or tacos. It also makes an incredible dip with tortilla chips, as showcased by our Mango Avocado Salsa.
• Salads: Diced mango adds a fantastic texture and sweetness to green salads. Pair it with arugula, spinach, grilled shrimp, or chicken for a refreshing and hearty meal. The sweetness of the mango beautifully complements peppery greens and savory proteins. Don’t miss the Shrimp Mango Arugula Salad or the Pineapple Mango Kale Salad.
• Tacos and Wraps: Mango salsa is a natural fit for fish tacos or chicken tacos, adding a much-needed juicy contrast to the savory fillings. Consider the Chipotle Honey Glazed Salmon Tacos with Mango Salsa for a truly memorable meal. For lighter options, try Caribbean Mango Avocado Ahi Lettuce Wraps.
• Stir-Fries: Add mango towards the end of cooking a chicken or shrimp stir-fry for a sweet and tangy finish. Its vibrant flavor can balance rich sauces. The Mango Chicken Stir Fry is a great example.
• Grain Bowls: Toss diced mango into quinoa or rice bowls with other vegetables and proteins for a balanced, flavorful lunch or dinner. Check out the Mango Quinoa Salad.

Sweet Applications:

• Smoothies and Frozen Drinks: Frozen mango chunks are essential for creating thick, creamy, and naturally sweet smoothies. Combine with yogurt, banana, and other fruits for a nutritious breakfast or snack. They also make incredible frozen cocktails, like a Frozen Mango Margarita or a Spicy Serrano Mango Margarita.
• Desserts: From mango sorbet and ice cream to mango sticky rice and simple fruit tarts, mangoes lend their exotic flavor beautifully to a variety of sweet treats.
• Breakfast Toppings: Brighten up your morning yogurt, oatmeal, or acai bowls with fresh, diced mango for a healthy and delicious start to your day.

Now that you’re an expert in preparing this magnificent fruit, don’t hesitate to experiment with these and other delicious mango recipes. Your taste buds will thank you!

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Become a true kitchen virtuoso! Don’t miss these other quick and easy how-to posts designed to boost your culinary confidence and skill.

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How To Cut A Mango

Learn how to cut a mango with this easy step-by-step guide! Mango is a delicious stone fruit that’s perfect for eating right out of the skin, or dicing up and adding to salsas, salads and other recipes. Use my tips and tricks to pick a perfectly ripe mango, then cut it open with a knife, remove the seed, and dice it up!

Ingredients

• 1 ripe mango

Instructions

1. Start by selecting a ripe mango at the grocery store. Give the mango a gentle squeeze; it should have a little give but not indent when gently squeezed.
2. Once you have a ripe mango at home, position it upright on a cutting board with the stem facing up.
3. The middle of the mango holds the seed, so you want to slice on each side of the seed, about 1 inch in from the edge of the mango.
4. Once you slice both sides off the seed, you can set the middle seed aside. For the two slices of mango, use a sharp knife to slice the mango into a grid pattern, most of the way down through the mango flesh, but not through the skin.
5. Pick up the sliced mango, then run a spoon between the mango flesh and the skin to remove the cubes of mango.
6. Discard the skin of the mango. If you’d like, you can use a knife to try to remove any flesh left on the seed of the mango from the middle. But most of the middle is seed, so you will get very little flesh between the skin and the seed.

Notes

• To cut the mango into strips, instead of cubes, simply slice the mango vertically. Use a spoon or small paring knife to go under the mango slices and remove them from the skin.
• While the skin of a mango is edible, it has an unpleasant taste, so we do not recommend eating it. Once you’ve removed the mango flesh, simply discard the skin.
• Once mangoes are ripe, they should be moved from room temperature to the fridge. This will slow down the ripening process and will keep the mangoes good for up to 5 days. Peeled, sliced, or diced mango should also be stored in an airtight container in the refrigerator and eaten within 3-5 days.
• To freeze peeled and diced mango, place the mango in a freezer-safe bag, remove as much air as possible, and freeze for up to 6 months.

Nutrition Facts