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Ever found yourself confounded by a mango? If so, you're definitely not alone. Once you understand the shape of the pit and its location inside the fruit, cutting a mango becomes a breeze. Watch the video for a demonstration. And please send us all your cooking/prep/shopping questions--there's no question too basic!
Must-Try Mango Recipes
Love snacking on fresh-cut mango? Us too. But this sweet, juicy fruit can do so much more. It will add sweetness to sauces and salsas, take classic desserts in a new direction — and is one of our absolute favorite ingredients for grilling.
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Con Poulos ©2010. Con Poulos Photography
Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved
You'll want the ripest and juiciest mangoes to really do justice to this popular Filipino dessert. Made of layered whipped sweetened cream, graham cracker crumbs and fruit that's chilled overnight (think icebox cake), it's an easy no-bake dessert you can learn by heart.
Frozen Mango Margarita
This cookout-worthy cocktail is perfectly refreshing. Made with just a handful of simple ingredients, the sweet mango really has a chance to shine.
This sweet-and-spicy recipe combines mangoes, habaneros, fresh cilantro and lime for a simple salsa you'll make again and again.
Cole slaw gets a tropical upgrade! Sliced mango, fresh lime juice, and sweet coconut milk are added to a bag of store-bought cole slaw mix for a light-and-bright take on a classic.
Pulled Pork with Mango BBQ Sauce
Instead of a fruit that is often paired with pork (like pineapple or peaches) Aarti opts for mango. It's gives her homemade BBQ sauce a nice, natural sweetness.
Coconut Mango Pops
Molly says, "These are inspired by a Mexican treat that coats mango in chile and lime. It's so refreshing and delicious! I like to add a little coconut, in a Southeast Asian-inspired move".
No-Churn Mango Lassi Ice Cream
Lassi is a refreshing yogurt-based drink from India that's often blended with fruit and spices. There are many variations, but mango is among the more common. Here, we take the traditional lassi flavors and blend them in a food processor to make a super-fast, super easy ice cream that doesn't require an ice cream machine.
Tres Leches Cake with Mango
Fresh mangos is the perfect finishing touch for moist and delicious tres leches cake. To create a simple, speedy fruit sauce we puree some of the mango with sugar. Then, we fold in the chunks of diced mango.
Mango Salmon Ceviche
The salmon in this ceviche is cured in tart lime juice &mdash making mango the perfect addition. The cubed fruit not only looks pretty but it adds just the right amount of balanced sweetness.
Upside-Down Mango Cake
If you're a fan of pineapple upside-down cake you'll love Marcela's take she uses fresh sliced mango to complement her sweet, buttery cake.
Chipotle-Mango BBQ Chicken
Guy marinates chicken in a mango-based sauce (that he flavors with some garlic and chipotle peppers) for a summery main that's packed with flavor. You won't need all the sauce for marinating the chicken so be sure to serve the extra alongside, for dipping.
Mango-Cucumber Rice Salad
This easy side dish has it all: wholesome rice and quinoa, refreshing cucumber, spicy jalapeno and (of course) sweet, juicy mango. Serve with chicken or shrimp for a weeknight dinner the whole family will enjoy.
All-Fruit Mango Sorbet
Mango, mango, mango! This super easy, low-fat frozen treat is 100 percent ripe mango (with just a little bit of water to help with blending). Pro tip: Use really ripe fruit, which is naturally sweeter.
Grilled Salmon with Spicy Mango Salsa
Toss diced mango with habanero, lime and cilantro for a spicy relish that effortlessly elevates simple grilled salmon.
Mango and Avocado Salad
Sunny's 5-star salad comes together with just 6 ingredients (plus salt and pepper) and is ready in just 15 minutes. There's no better way to use up those extra mangos you've got in your kitchen!
Strawberry Mango Pound Cake Shortcakes
When you need a simple dessert, reach for frozen pound cake and fresh fruit to make this strawberry shortcake-inspired treat. We add mango to the mix we find that it's subtle floral flavor elevates the strawberries &mdash and blends perfectly with the rich, buttery slices of cake.
From: Food Network Magazine Beef Tostadas with Mango Salsa
Switch up taco night with these mango-topped tostadas. The sweetness of the fruit is the perfect complement to seasoned ground beef. Set up a toppings bar and let everyone assemble their own.
A quick and simple way to take your guac to new heights? Stir in cubed mango like Ree does.
This frozen treat is loaded with delicious mango and a refreshing punch of lime. A dusting of ancho chile powder before serving provides a nice warming kick.
Grilled Mango With Jalapenos
When it comes to grilling fruit, peaches and pineapple get all the attention. And, we're not sure why because thick slices of juicy mango are sweeter and even more delicious with a little char on them!
Technique 1: Using a pint glass to peel a mango
Peeling a mango with a pint glass is probably the easiest and fastest way to do it. You&rsquoll be AMAZED at how easily the peel is separated from the flesh of the mango!
The one downside to it is that it&rsquos not a &ldquoclean&rdquo cut, meaning it will be a little mushy and stringy along where it was attached to the peel. This is fine if you are using it for smoothies or don&rsquot care about how it looks, but it is a little less &ldquopretty&rdquo than other ways of cutting a mango.
Step 1: Cut the sides (&ldquocheeks&rdquo) of the mango off.
Using a sharp chef&rsquos knife, stand the mango upright and slice the wider sides of the mango off. Mangos have a large, flat pit on the inside, so try and avoid it. If you feel like the knife is slicing into the pit and meeting some resistance, simply move it out a bit.
Step 2: Use a pint glass to peel the mango halves.
Align the bottom of one of the cheeks of mango right on the rim of the pint glass. Slide it down, and allow the mango to fall into the glass.
Fact: if you use a superhero pint glass to do this, you, too, will feel like a superhero while peeling the mango.
You&rsquoll be left with a peel separated from the mango cheek!
Step 3: dice the mango.
Lay the mango piece on a cutting board and dice it, cutting first in one direction and then the other.
See what I mean by the mango being a bit mushier? Don&rsquot worry, it&rsquos still delicious!
All done! Now onto the next technique&hellip
The Hassle-Free Way To Cut a Mango
There&rsquos no denying the deliciousness of a mango, but peeling and cutting it can be a hassle&mdashthough you, too, can learn the simple technique for cutting a mango.
Craving a fresh mango is easy, but figuring out how to cut a mango is another story. These tropical fruits are delicious and juicy (and even better as a mango smoothie), but unless you want to buy pre-cut mangos at the grocery store, learning how to peel, cut, and slice a mango is your best, easiest path to learning how to eat a mango at home.
The key ingredient to cutting a mango is the mango, of course. If yours isn’t ripe, this simple guide to how to ripen a mango will fix that problem. Next is gathering a sharp knife, a peeler, and a cutting board. As with learning how to cut an avocado, learning how to cut a mango requires managing a thick, inedible pit, so you want a good knife that is easy to maneuver. Fortunately, mangos have thinner skins than avocados, so you simply peel them with a vegetable or Y-shaped peeler, instead of having to scoop the fruit out from the skin.
Read on for an easy, hassle-free method to cutting a mango. With this guide, you’ll never have to buy a pre-cut mango again.
3 Ways to Peel a Mango
You may or may not need to peel a mango depending on how you&rsquore going to cut it. Leaving the peel on can actually be a big help in terms of getting a grip on the slippery fruit&mdashbut more on that later. Regardless, be sure to thoroughly wash the mango before you peel or cut into it. If you do decide you want to peel your mango, here are three methods to try.
1. Use a paring knife or Y-shaped peeler to remove the mango&rsquos skin. If your fruit is a little under-ripe, it&rsquoll be slightly tough and green under the peel&mdashkeep peeling until the flesh on the surface is bright yellow. Once the mango feels slimy, you&rsquoll know you&rsquove reached the sweet part.
2. Our favorite way to peel a mango is actually with a drinking glass (yep, really). Here&rsquos how: Cut a mango in half, set the bottom of each piece on the edge of a glass and apply pressure right where the outer skin meets the flesh. The fruit will slide right off the peel into the glass (check out this video from our friends at Saveur if you need a visual) and you won&rsquot even have to get your hands messy.
3. If you want to be even more hands-off, spring for a mango slicer. It works just like an apple slicer&mdashall you have to do is position it atop the mango and press it through around its pit. Easy-peasy.
Now that you know how to peel a mango, here are two different ways to cut it.
How to Cut a Mango
The following guide is my preferred method to yield the most flesh from a mango. It only requires four major cuts and then scoring the flesh to make slices or cubes.
All you need is a sharp knife (chefs knife is recommended, but a paring knife will work) and a large spoon. If you prefer removing the skin from the mango before cutting, a Y-peeler will come in handy. Be careful when cutting, as the flesh can be very slippery.
Step 1: Slice off the sides, aka “cheeks”
Place the mango flat on the cutting board, with the bottom sitting upright and the stem pointing up. The goal is to cut as much of the cheek off from the long and oblong white pit in the center of the mango.
It’s best to cut from the widest and more flat sides of the mango first to obtain the most flesh. Position the knife adjacent to the center of the stem, cutting along the sides of the pit. You will yield two large oval pieces of fruit.
Cut the two small sides off the mango to remove the flesh from the seed. There will be four total pieces of fruit. You can cut the remaining mango flesh attached to the seed, or if you’re like me, reward yourself by eating around the pit for a quick well-deserved snack!
Step 2: Score the Flesh
Holding the mango steady on the cutting board. Make long slits lengthwise to create multiple parallel lines of desired thickness. To make cubes, turn the mango 90 degrees and cut similar sized lines perpendicular to the other tracks as to form a crosshatch pattern. Be careful not to cut through the mango skin. Score the two smaller pieces similarly for slices or cubes.
Step 3: Scoop the Flesh
Now you can remove the mango pieces two ways. The first method is called the “hedgehog.” Hold the scored mango cheeks with two hands. Then placing thumbs on the flesh side of each end, use the middle and index fingers to push and invert the skin.
This process makes the mango appear like the quills of a hedgehog. You can then use a paring knife to remove the pieces. Note that this technique only works well for mango cubes.
The second and easier method is to hold the scored mango cheek in your hand. Then using a large spoon to scoop out the fruit, scraping as close to the flesh as possible. Now your possibilities for using mango are endless! Try it with grilled chicken or grab some chips and make a mango salsa.
17 Mango Recipes to Celebrate Summer’s Most Luscious Fruit
A ripe mango is one of the most lush, fragrant, delicious fruits around—but as perfect as it is eaten right out of hand, it’s magnificent in recipes from drinks to dessert (raw or cooked). Even unripe green mangoes are great in certain applications, like salads and slaw. Below, some of the best mango recipes, both sweet and savory.
Since most of these do feature fresh, ripe mango, before you start, you’ll want to know how to pick a mango, and how to cut a mango too.
Zyliss Mango Splitter, $16 from Sur La Table
One tool that claims to make the job easier.
There are a few cases where you can use frozen mango instead—so there’s always some way to get a taste of your favorite fruit.
1. Mango Salsa
While hardly novel, our homemade Mango Salsa recipe is miles better than anything store-bought and worth getting right. You don’t even have to use a recipe if you stick to our rules for perfect salsa. Serve it with jerk chicken skewers, salmon burgers, carnitas tacos, or anything grilled, or simply scoop it up with chips.
2. Mango Lassi
Yogurt-enriched lassi is a refreshing summer drink from India, and this classic fruity version is especially nice on a warm, sunny day. Any type of mango works here, but if Ataulfo or honey mango is in season, it’s especially sweet. Get our Mango Lassi recipe.
3. Shrimp Salad with Mango and Cucumber
Tired of your usual shrimp salad? Liven it up with soft, ripe mango and crisp cucumber, plus a cooling dose of fresh dill. You can serve it as a sandwich, but it’s especially good over crisp lettuce. Get our Shrimp Salad with Mango and Cucumber recipe.
4. Mango Jalapeño BBQ Pork Ribs
You won’t see the mangoes in this finished dish since they’re blitzed into the sauce, but they lend their sweet, complex flavor to balance out the spicy and savory notes for the glaze on the ribs. Get the Mango Jalapeño BBQ Pork Ribs recipe.
5. Spicy Jicama, Grapefruit, and Mango Salad
Call it a salad or call it a slaw this texture-rich and flavor-packed mixture of mango, grapefruit, and jicama with a kick of cayenne and spark of lime is a perfect foil to richer foods from BBQ ribs to fried fish tacos. Get our Spicy Jicama, Grapefruit, and Mango Salad recipe.
6. Blackened Tilapia with Chayote Mango Pasta Salad
You’ve heard of zoodles, but what about choodles? OK, so that name isn’t likely to take off, but thin strands of chayote squash can also stand in for pasta combined with thin slivers of ripe mango and red bell pepper, it’s a light and refreshing side for blackened tilapia—or whatever else you’re cooking. Get the Blackened Tilapia with Chayote Mango Pasta Salad recipe from the “Inspiralized” cookbook. (If you can’t find chayote but can get green mango, that makes a good substitute for the squash!)
7. Curried Calamari Ceviche with Mango and Avocado
Cubes of tender mango provide a sweet counterpoint to the curry and serrano pepper in this squid ceviche, served in an avocado bowl (though you can dice that too and mix it in if you prefer) for an extra cool and creamy touch. Get our Curried Calamari Ceviche with Mango recipe.
8. Coconut Farro Porridge with Mango
Oatmeal is a breakfast stalwart, but if it’s seeming stale, try this whole grain tropical twist with ripe fruit and rich coconut milk. Get our Coconut Farro Porridge with Mango recipe. Or, if you’re not feeling farro, try our Slow Cooker Mango Tapioca Pudding recipe.
How to Cut a Mango
Conquering the mango is the ultimate challenge for a new cook. Between the awkwardly shaped pit and the stringy flesh that hangs on for dear life, it's hard to not end up with a mess. But a few strategic cuts is all it takes to make the beautiful mango cubes that your inner chef dreams of.
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1 Cut Mango Cheek
Begin by placing the mango on its narrow side and slicing off one of the rounded cheeks. Slice just off center to avoid the flat pit.
2 Score the Mango
Use a sharp paring knife to score a cross-hatch pattern into the mango&rsquos flesh. Cut all the way down to, but not through, the skin.
3 Remove Flesh from Skin
Invert the scored mango to expose the cubes. If the mango is ripe enough, the cubes will easily peel off the skin. If a cleaner edge is desired, use a paring knife to slice them off at the base, near the skin. Cut the second cheek from the other side of the mango and repeat the process.
4 Cut Mango Sides
Take the center piece of mango &mdash the piece you were about to throw away &mdash and lay it on one of the flat sides. Use the paring knife to slice off about one inch of flesh from each side of the pit.
5 Cut Mango Strips
Lay the two side strips flat and score horizontal lines into the flesh. Use the paring knife to filet the scored cubes off of the strips of skin.
And that's how quick and easy it is to make mango cubes for your smoothies, salads, or snacks. If you are extra ambitious, nibble on the fleshy pit to make sure none of the juicy mango goes to waste.
Want more? Watch this video for more mango tips and tricks.
Beth from Budget Bytes is a food lover and a number cruncher who dishes up healthy recipes on her blog that won't put a huge dent in your wallet. She is the author of the cookbook, Budget Bytes: Over 100 Easy Delicious Recipes to Slash Your Grocery Bill in Half, and she also works as a microbiologist in a hospital laboratory. Follow her on Facebook, Twitter and Pinterest.
Position the mango so one of the pointed ends is facing you, with the cheeks at either side.
Slice downwards using a serrated knife to remove one of the cheeks, guiding the knife around the stone in the middle. Turn the mango around and repeat on the other side.
Score the mango flesh in a diagonal pattern along the length of the cheek using the tip of the knife. Turn 90 degrees and score again to make a criss-cross pattern.
Turn the scored mango cheek over and push on the skin with your fingers so the fleshy side pops out – it will look a bit like a hedgehog, with the scored mango chunks poking out. Cut the chunks of flesh away from the skin with a knife.
Cut away the flesh on both sides, following the curve of the stone. Score along the pieces with a knife as before, then run the knife along the skin to release the pieces. Add these to the rest of the mango pieces.
Easy Mango Recipes
Mango is such a delicious and versatile fruit. It adds a sweetness and flavor that tastes good in almost any dish. Below are just a few of the more unique dishes you can make with mango.
Fresh n’ Lean Makes Eating Easier
If you’d rather skip the planning, meal preparation, cooking, and cleaning involved with all of these dishes, you could simply order Fresh n’ Lean.
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