Step 1

Hold the mango with the stem facing up. The narrow, widest part of the mango is the center where the pit is. The rounder, fatter bits on each side are the "cheeks."

Step 2

Leaving around 1/2-inch from the center of the mango (where the stem is), cut straight down the mango's length, and then repeat on the other side. At this point, you should have two cheeks, and the middle part containing the pit.*

Step 3

Slice a grid pattern (the lines about 1/2-inch apart) across the flesh of both mango halves/cheek. Make sure not to cut through the skin, but as deep as you can.

Step 4

At this point, you can scoop out the flesh with a spoon OR it should be easy to push the skin side and invert the mango so that the cut sections are all sticking out (like a hedgehog).

Step 5

Use a small paring knife (or mango tool) to cut away the mango from the skin. Don't worry if you don't get it all the way to the skin as you can go back with a spoon and peel away all the remaining flesh. Do this to both "cheeks" using the knife and then a spoon to gather as much flesh as possible from the skin.

Step 6

This method makes peeling a ripe mango SUPER easy. But it's not for those wanting pretty mango pieces for a recipe. I'll usually use this method whenever the mango isn't going to be displayed - like smoothies, sauces, etc.

Step 7

Simply hold the bottom of one of the mango cheeks against the rim of a pint glass/glass with thin walls and slice it downwards to scoop out the flesh. It will drop into the glass and voila.If any flesh is left, with the skin then use a spoon to get it out. Your mango is ready to use.

Step 8

I kept this as a kind of bonus because it sort of comes under both previous methods. To cut long slices of mango then you have several options.You could cut them from the flesh removed using the glass method - but the slices won't be "pretty".

Step 9

Alternatively, you're going to need to peel the mango. Simply use a pairing knife and peel the mango before cutting it at all then you can cut off the cheeks as mentioned above and simply slice up.Be careful when slicing peeled mango though as it becomes VERY slippery.

Step 10

Like avocado (although people hate the option then, too), you can chop mango by cutting all the way around the center of the mango. When pulling, one half will have the seed in, and the other will be empty. You can then remove the seed from the other half and scoop out the flesh (or even use it as a bowl and fill the hole with yogurt (dairy or vegan - like almond, coconut, or soy) and other fruits and/or granola).

Step 11

This is something I usually avoid, as peeled mango is very slippery. However, if you want to cut nice slices from the mango, you can peel it first before chopping the flesh away from the seed.You can peel a mango with a sharp paring knife (hold the stem while doing so), with a vegetable peeler, or by hand (which will only work if the mango is very ripe and soft.To do this, create an X in the bottom of the mango, and you should be able to pull up the sections and gently pull to remove the skin. You can also do this from the stem end.

Step 12

Option 1: If you simply remove a small part of the skin anywhere on the ripe mango (must be ripe and soft), you can then use a small spoon to dig it and eat the mango directly from inside the skin. The more you eat, the more you scoop the flesh out from inside the skinEventually, you'll be left with just the mango skin, which will now look a little like a "cup."Option 2: I know people might hate me for suggesting this, but you can also eat a mango like an apple, peel and all. That way, you can enjoy all the extra nutrients, vitamins, fiber, and antioxidants found in the skin.Some cultures already eat mango with the skin, and some don't - but either way, it's an option. Although, I should note that the skin is slightly bitter, and you must make sure to thoroughly wash the mango, too, of course.

Step 13

Place it flat on a table and cut away the outer skin. Then, using a small sharp knife, just cut along the sides of the mango pit to get as much remaining flesh as possible (it's impossible to get it all).

Step 14

Once chopped, mango can be kept in an airtight container in the fridge for 3-4 days. You can also freeze it for between 8-10 months (some sources say up to a year, but I've never had any frozen beyond six months before using it all).