Fresh mango has a fruity aroma and a sweet, citruslike flavor. Cutting it into cubes is one of the simplest ways to peel off the inedible skin, and it also provides an attractive presentation for fruit dishes, mango salsa or in chunky mango sauces. Mangoes have a large, oblong seed in the center that you must cut around, but when done properly it won't affect the uniformity of the cubes. Proper cutting also ensures you get as much fruit as possible freed from the peel and seeds, which reduces waste.
Things You'll Need
Cut through the mango from stem end to the bottom, slicing against the flat side of the seed in the center. Turn the mango over and slice the fruit on the other side of seed. Set aside the remaining center slice that contains the seed.
Lay the two seedless mango slices on the cutting board with the fleshy side facing up. Cut the flesh into 1/2-inch cubes with the tip of the knife, but avoid cutting all the way through the peel.
Turn the peel inside out so the cubes pop out. Cut through the bottom of the raised cubes, separating them from the peel. Discard the peel.
Cut the remaining fruit away from the seed by cutting out the seed with the tip of your knife. When done properly, you should have two thin slices from either side of the seed. Dispose of the seed.
Score the fruit on the remaining slices into cubes. Cut the cubes from the peel and dispose of any remaining peel.
Tips & Warnings
- If a lot of fruit is still clinging to the seed after cubing the slices, you can cut it away with your knife tip. The fruit around the seed may not be thick enough to make even-size cubes.
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