Updated 1 August 2026 · Written by Daniel Wright
To cut a mango, stand it upright and slice down each side of the flat central pit to remove two cheeks. Score the flesh of each cheek into a grid without cutting the skin, then push the skin inward to pop the cubes out, or scoop them with a spoon. Trim any remaining flesh from around the pit.
Slice down both sides of the flat pit, score the flesh in a grid, push the skin inward, and scoop or cut off the cubes.
Step by Step
- Stand the mango on its end and slice down each side of the flat pit to get two cheeks.
- Score the flesh of each cheek in a criss-cross grid, stopping at the skin.
- Push the skin from underneath so the cubes pop up, then cut or scoop them off.
- Trim the remaining flesh from the strip around the pit.
Tips
A ripe mango yields slightly to gentle pressure. The pit is flat and runs through the center, so cutting alongside it avoids the stone. A sharp knife gives clean cuts, and a stable board keeps the slippery fruit steady.
Frequently Asked Questions
How do you cut a mango without a pit getting in the way?
Slice down each side of the flat central pit to remove the two cheeks, then cut the flesh from the narrow strip left around the stone.
How do you know when a mango is ripe?
A ripe mango gives slightly when gently squeezed and often smells fruity at the stem end, similar to a ripe peach or avocado.
