Follow these simple steps to dice a mango quickly and cleanly. Diced mango is perfect for salads, salsas, or to freeze for smoothies.
Dicing a mango is straightforward once you know the technique. Below is a clear, step-by-step guide to help you remove the flesh from the pit and cut tidy cubes with minimal effort.
For precise, small cuts use a paring knife. If you just want to remove the fruit from the skin quickly, a sharp chef’s knife works well.
Identify the thin, flat pit that runs from the stem end toward the tip. Position the mango upright and slice off the two broad cheeks by cutting parallel to the pit on each side.
On each cheek, make vertical cuts into the flesh, taking care not to slice through the skin. Space the cuts according to how large you want the cubes.
Make horizontal cuts across the same cheek to create a grid, forming small cubes without cutting through the skin.
Push the skin side upward to invert the cheek, turning the grid of mango cubes outward—the cubes will fan out for easy removal.
Slice the mango cubes off the skin with a knife or scoop them out with a spoon and drop them into a bowl.
Repeat the same process with the remaining cheek. You can also trim any fruit left around the pit.
Now you have perfectly diced mango chunks. Use them fresh in salads or salsas, or freeze portions on a baking sheet before transferring to a container for smoothies. If you need smaller pieces for a fine salsa, switch to a smaller knife and make tighter cuts.
Enjoy! If you try this method, take a photo and share it on your own social channels.
How To Dice Up A Mango
Ingredients
- fresh ripe mango
Instructions
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Identify the flat pit running down the center and slice the two cheeks off by cutting parallel to it.
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Make vertical cuts in each cheek’s flesh without cutting through the skin.
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Make horizontal cuts to form a grid of cubes.
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Invert the cheek so the cubes pop out, then slice or scoop them off the skin into a bowl.
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Repeat the process with the remaining half and trim any fruit left around the pit.