cook · snack · american

How to Properly Dice a Mango

A ripe mango feels firm but gives slightly when pressed, like a perfectly ripe avocado. The skin should smell sweet at the stem end.

• Total time: 5 min
• Hands-on: 5 min
• Serves: 1 mango yields about 1 cup diced
• Difficulty: Easy

Before you start

Understanding the pit is everything

Mangoes have a large, flat pit that runs lengthwise through the center. You'll cut around it, not through it.

• sharp knife
• cutting board
• small spoon (optional)

Ingredients

• 1 ripe mango

The hedgehog method

Score and pop for perfect cubes

Score the flesh in a grid pattern down to the skin but not through it, then push from the back to make the cubes pop outward like a hedgehog.

Step by step

1. Position the mango upright on your cutting board. Find the stem end and imagine the flat pit running from top to bottom. The mango should sit steady with the narrower edge facing you.
2. Cut along one side of the pit. Place your knife about a quarter-inch from the center line and slice down through the flesh, staying parallel to the pit. You'll feel the blade glide along the seed.
3. Repeat on the other side. Flip the mango and cut along the opposite side of the pit. You now have two large cheeks and a center piece with the pit.
4. Score each cheek in a crosshatch pattern. Hold one cheek skin-side down and cut parallel lines about half an inch apart, then perpendicular lines to create a grid. Cut down to the skin but not through it.
5. Push from the skin side to pop the cubes out. Turn the cheek inside-out by pushing gently from the back. The scored flesh will pop outward in neat cubes that you can easily slice off.
6. Trim any remaining flesh from the pit. Use a small spoon or knife tip to scrape the sweet flesh from around the seed. This part is the cook's treat.

Tips & troubleshooting

• A ripe mango yields to gentle pressure but isn't mushy
• If the knife hits the pit while cutting, angle slightly away from center
• Overripe mangoes work better mashed than diced
• Run the knife under cold water between cuts to prevent sticking

Variations

• Thin slices. Skip the scoring and peel each cheek with a knife, then slice into thin crescents for salads or garnish.
• Large chunks. Score in a wider grid pattern for bigger pieces that hold their shape in salsas or chutneys.

Questions

How do I know if my mango is ripe enough?

It should give slightly when pressed and smell sweet at the stem end. The color varies by variety, so don't rely on that alone.

Can I dice an underripe mango?

Yes, but it will be firmer and less sweet. The technique is the same, though you may need more pressure when scoring.

What if I accidentally cut through the skin?

No problem. Just use a spoon to scoop out the cubes instead of popping them out.

Further reading

• How to Toast Nuts