I included some of these photos last week when I shared this mango-lime salsa recipe but I think the topic of cutting the mango deserves a closer look. A fresh mango is a treat, something to transport your thoughts to island living, yet it is a trip I take infrequently mainly because I cannot master the skill of cutting a mango…but I am working on it!
Here are the simple steps to take to get the most fruit out of your mango. Find the narrow side of the mango. Before I took a closer look I didn’t realize that a mango wasn’t shaped similar to an egg. Instead of the perfect symmetry an egg offers, the mango has a narrow side and a wider side to its oval shape.
With the narrow side facing you, cut from the top to the bottom in a semi-circular arc such that you go around the tough inner pit. Do the same on the second side. Avoiding the fibrous pit takes some practice, and, in my opinion, some good luck. Keep trying, you’ll get it!
Lay the two sides flat on a cutting board and cut a grid pattern nearly through to the skin. These cuts shape your cubes so make as many or as few cuts as you wish for the size of your cubes.
Gently take your knife and run it along the flat length of the mango skin, cutting off your cubes as you go.
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