How To Cut Mango (Step-By-Step With Video!)

Mangoes are a juicy, golden, and tropical fruit loved by pretty much everyone! But, with their delicious flavor comes a unique shape that makes them somewhat difficult to cut. In this quick guide, I’ll show you how to cut mangoes simply and efficiently every time!

Mangoes add a burst of floral, juicy flavors and vibrant colors to so many different dishes, both sweet and savory. That’s why it’s important to understand how to properly cut mangoes so you can unlock their full potential while staying safe during preparation.

By mastering two simple cutting techniques, you can use the golden delicious flesh for virtually any recipe. Our two go-to methods for cutting mango are:

Hedgehog Method
Glass Method

More on each below! Whether you’re hungry for mango salads, mango smoothies, mango salsas, chutneys, or even mango kombucha, learning how to chop a mango is step 1 in your quest for deliciousness.

How to pick the perfect mango

Gently press the mango with your fingertips. A ripe mango will give slightly and feel soft to the touch, similar to a ripe peach or avocado. Grab our full guide to mango varies, buying, and storing here!

How to cut mangoes

There are a surprising number of ways to cut mango — some more practical than others! These are the two methods I always use, and they’ve never let me down.

The “hedgehog” method

Halve: Slice off both sides (or “cheeks”) of the mango, about ¼-inch away from the center to avoid the seed.
Slice: Hold one of the mango halves in the palm of your hand. Without cutting through the skin, make lengthwise cuts through the flesh. Rotate the mango and make crosswise cuts to create a grid pattern.
Flip: Push in the center of the skin side of the mango so the cubes of fruit pop out like a hedgehog.
Slice: Slice off the mango cubes and repeat the process with the other half.

The “glass” method

Halve: Slice off both sides (or “cheeks”) of the mango, about ¼-inch away from the center to avoid the seed.
Skin: Take a drinking glass or a small cup with a thin rim and place the edge right where the mango skin and flesh meet. Slide the glass between the skin and the fruit, following the curve of the mango, to separate the flesh from the skin.
Slice: Remove the mango flesh from the glass and cut it into cubes, slices, etc.

Don’t let the rest of the fruit go to waste whichever method you choose! Peel the skin off the rest of the mango that contains the pit, then slice or bite off whatever fruit remains behind.

Tips for cutting mangoes

Use a sharp knife: A sharp knife makes it easier to slice through the mango’s skin without crushing the fruit. Remember to sharpen your knives on a regular basis! 👉 Grab our knife guide to learn which knife is best for cutting various ingredients.

Stabilize the mango: Place the mango on a non-slip surface like a cutting board, or hold it with a paper towel to prevent it from slipping while cutting.

Cut away from yourself: Always cut away from your body to avoid injury. You don’t want to be using a sawing motion.

Practice, practice, practice: If you’re not comfortable with holding the mango in the palm of your hand while you slice it, rest it on the cutting board. Keep practicing and you’ll eventually feel more confident with knowing how to cut mangoes!

Slicing the flesh of a mango off the pit.

Picking the best mangoes

Now that you understand how to cut mangoes, you need to know which ones to choose and which ones to steer clear of at the store. Here are a few tips for picking out the best fruit:

Feel: A ripe mango will give slightly under gentle pressure. Avoid mangoes that are too soft, and let mangoes that feel quite firm ripen for a few more days.
Aroma: Ripe mangoes will have a sweet, fruity, almost floral aroma near the stem.
Appearance: The skin should be smooth and relatively free of blemishes. The color isn’t always an indicator of ripeness, as it varies depending on the variety. But, mangoes tend to become more wrinkly as they ripen, so don’t let it become too wrinkly!

Storing cut mangoes

Properly storing cut mangoes is essential in maintaining their flavor and texture. Whether you’re planning to eat them the next day or want a juicy snack later, follow these storage guidelines:

Fridge: Transfer the cut mangoes to an airtight container and store them in the fridge. You can keep them fresh for up to 5 days this way.
Freezer: For longer storage, you can freeze cut-up mango pieces. Just add them to a baking sheet on a single layer and freeze them until they’re solid. You can transfer them to a freezer-safe container or bag and keep them for up to 6 months.

Mango FAQs

Can I use an underripe mango in my recipe?

Depending on the type of recipe you’re making, you can use an underripe mango, especially if there’s cooking or grilling involved. When you cook a mango, it softens up and the natural sweetness is brought out, changing the flavor from sour to sweet.

How can I prevent the mango from slipping while cutting?

The best way to prevent a mango from slipping when cutting it is to place it on a cutting board and hold it with a paper towel if it feels slippery. Additionally, you always want to cut away from your body while using a sharp knife.

Can I eat the mango skin?

Although the mango skin is edible, it has a tough texture with a bitter flavor. Surprisingly, the mango skin is also a common allergen because it often contains sap from the mango tree. You may be allergic to the skin and not the flesh (like me!), so be aware of this if you choose to Most people just remove the skin and compost it, so I suggest you do too.