How to Slice Mango
Mango is the most popular fruit in the world! There are countless varieties grown around the globe. These varieties vary in color, shape, and size—so to determine ripeness, do NOT judge a mango by the color of its skin! There are many mangoes that are solid green when ripe. Mangoes are ripe when they are slightly soft, fragrant, and heavy for their size.
Some of us avoid eating mangoes because we just don’t know what to do with them! The mango has a semi-thick skin which you do not not eat, and an odd-shaped pit that runs from top to bottom through the center of the fruit. It’s common to find grown adults who have never tried a mango, the most popular fruit in the world! Listen, mangoes are so popular because they are so freaking good! You gotta get your hands on one if you are among the many who have been deprived. Here’s a step-by-step guide for slicing a mango. This method is also referred to as “the hedgehog.”
How To Slice a Mango
Remove the 2 cheeks, or sides of a mango, by slicing along the sides of the flat, oblong pit nestled inside the mango.
Using a paring knife, slice the mango cheeks in a vertical & horizontal fashion to create a checkerboard affect. Be very careful to not slice through the skin!
Press the mango inside out to form the Mango Hedgehog! Easily peel away the mango cubes with your fingers or use a knife to dislodge from the skin.
Watch a video tutorial of the “hedgehog” method!
Mango is one of my favorites and is also a featured favorite in my school foodservice program, Find Your Favorite. Check out the website to see which hero named Mango as his/her favorite produce item! Tweet or post a picture on my Facebook Page of you and your family enjoying this tasty tropical fruit. My kids love mango—I’m sure yours will too 🙂
Now that you know how to slice a mango, try this recipe for Mango Salsa. It’s so simple, yet so delicious!
xoxo Produce Mom
3 responses to “How to Slice Mango”
Perfect and so good!
Good to know! Thanks for the tips!
Thanks for telling us how to deal with the cheeks! I never would’ve remotely thought of the glass method. But what about what’s left around the pit? Do you have any suggestion how to get all that yummy flesh off the pit without cutting your fingers off?