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.
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)
What goes in.
- 1ripe mango
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.
The method.
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.
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.
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.
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.
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.
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.
Other turns to take.
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.
When it doesn't go to plan.
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
The ones that keep coming up.
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.