However you cut it a ripe mango, it is delicious. Mango season is officially from May through September. However I see them in the stores all year long. I’ve noticed that they are less pricey and usually riper during the official Mango season. This simple tutorial will have you slicing and dicing mangoes like a pro. So follow along.
Key Takeaways:
- Mango Season: Mangoes are in season from May to September, making them more affordable and ripe during this period, though they’re available year-round.
- Ripe Mango Indicators: A ripe mango has yellow skin, a fruity aroma at the blossom end, and yields slightly to gentle pressure.
- Simple Cutting Technique: Cut away from the pit by slicing straight down and angling slightly outward to remove both sides cleanly.
- Scoring for Dicing: Score the mango flesh into a grid pattern without cutting through the skin to prepare for easy dicing.
- Porcupine Technique: Invert the mango half after scoring to pop it inside out, resembling a porcupine, then dice into small squares.
- Versatile Use: Diced mango squares can be enjoyed fresh, in smoothies, or as part of tropical recipes like salsa.
SIS (simple is smart) Way To Cut-up A Mango
How to Tell if a Mango is Ripe. A ripe mango usually has a yellow color to the skin and will give slightly when gently squeezed. The blossom end will have a fruity aroma.
Cut the Mango Away From The Pit. The mango has a disc-shaped pit that can vary in width. Cut the mango away from the pit. Grasp the mango by the blossom and the stem end. Cut straight down until you strike the pit. Angle the knife slightly away from the pit. Cut around the pit to the other side of the mango. Repeat for the other half of the mango.
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Dice the Mango
Once the pit is removed, it is time to score the mango into a grid pattern. Carefully cut through the flesh of the mango until you reach the skin. Don’t cut through the outer skin.
Remove the Mango from the skin:
When the mango half is scored into a grid pattern, invert the whole half until it “pops” inside out. It looks kind of like a porcupine. Cut the mango into small square pieces as demonstrated in the video.
Continue cutting into small square pieces until you are down to the skin of the mango. Discard the skin after cutting off the mango flesh.
Your beautiful mango squares are now ready to use, eat, and enjoy. Add them to a smoothie, or my tropical salsa for a taste of the islands treat.
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FAQ:
Q: How can I tell if a mango is ripe?
A: A ripe mango has a yellowish skin, gives slightly when gently squeezed, and has a fruity aroma at the blossom end.
Q: Do I need special tools to cut a mango?
A: No, you only need a sharp knife to cut and dice a mango effectively.
Q: What is the best way to cut around the pit?
A: Hold the mango by the stem and blossom ends, slice straight down until you hit the pit, then angle the knife slightly outward to cut around it.
Q: How do I dice a mango safely?
A: Score the mango into a grid pattern, being careful not to cut through the skin, then invert the mango to dice it easily.
Q: Can I eat the mango skin?
A: No, the mango skin is typically discarded after the flesh is removed.
Q: What can I do with diced mango?
A: Enjoy diced mango fresh, add it to smoothies, or use it in recipes like tropical salsa for a delicious treat.
