Fresher is better in terms of taste when it comes to selecting a mango. An unripe, green mango may never ripen or it can take several days to ripen properly. Cutting the mango efficiently saves waste, and starting with a ripe -- but still-firm fruit -- ensures that it's easier to cut. Otherwise, if the mango is overripe, the result ends up as a mushy mess with soft pieces that are only good for using as pulp, not for eating fresh.
Step 1
Select a ripe mango for cutting immediately. Buy a mango with a fruity smell at the stem end and an even color; it should give slightly when you squeeze it gently. Avoid buying soft, bruised fruit.
Step 2
Set the mango's stem end flat on a cutting board and hold the fruit upright with one hand.
Step 3
Cut on one side from the top with a sharp knife using the other hand down to the stem, keeping the knife as close to the pit as possible.
Step 4
Cut along the opposite side from the top to the stem, staying as close to the pit as possible.
Step 5
Set each mango half upright on the cutting board to expose the fruit.
Step 6
Cut the exposed fruit into cubes with lengthwise and crosswise cuts, but do not cut through the peel.
Step 7
Slice along the peel underneath the fruit with a small paring knife to remove the fruit cubes.
Tips and Warnings
- Store unripe mangoes at room temperature. When they ripen, store them in the refrigerator. Store whole mangoes in the refrigerator for up to five days. Store cut mangoes in an airtight container in the refrigerator for a few days or in the freezer for about six months. Place mangoes in a paper bag with a banana or apple to ripen them quicker.
Things You'll Need
- Cutting board
- Sharp knife
- Paring knife
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