How to Serve a Mango Raw

Cut mango into chunks or slices.

Full of beta-carotene, potassium and niacin, mango is a nutritional powerhouse. Choose a mango that has a small amount of give to it and smells sweet. A ripe mango will have a yellow, red or orange skin and will have a slight pine flavor. Avoid a green, unripe mango because it may never become ripe. Serve raw mango as soon as you prepare it or store it in the refrigerator for two days at the most.

Things You'll Need

• Cutting board
• Chef's knife
• Paring knife
• Large spoon

Instructions

Pitting

1. Pit the mango first, by using a mango pitter or using a knife. The pit is oblong and goes along with the curves of the fruit.

2. Set the mango so it's sitting vertically on a cutting board.

3. Slice the mango beginning at almost the middle top and cut around the pit, going with the curve of the fruit. The widest part of the pit is at the center of the mango.

4. Repeat this on the other side of the fruit so you end up with two pieces of usable flesh and one pit piece.

Cubed

1. Slice through the flesh until you hit the skin, cross wise and lengthwise. If you want a smaller dice, make more cuts but if you want a larger dice, make fewer cuts.

2. Take a smaller knife and carefully run it between the skin and the mango flesh. This will give you chunks of mango perfect for a fruit salad, mango salsa or for preparation in a blender for smoothies.

3. Cut away the skin from the middle section and cut around the pit, to get as much fruit as you can. Dice these pieces how you see fit.

Sliced

1. Take a large spoon and place it between the skin of the mango and the flesh, so that the curve of the spoon follows the curve of the fruit.

2. Scoop out each piece of flesh, so you have two pieces, peeled and ready to process.

3. Cut each mango piece into slices.

References

• "Simply Recipes"; How to Cut a Mango; Elise; August 2006
• Whole Foods Market: Produce: Fruits: Mango