How to Cut a Mango with or Without a Mango Slicer
Updated: Dec. 31, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.
Learn how to cut a mango, whether you have a mango slicer or not. This guide explains how to cut a mango into cubes, slice a mango into strips and even make a mango rose!
The juicy mango is arguably one of the sweetest the tropics have to offer, but freeing the soft fruit from its thick skin can be tough. The deliciousness of the mango is worth every effort, though!
Here’s how to cut a mango properly to use in salads, salsa and all kinds of mango desserts.
How to Clean a Mango
Hold the whole fruit under cool running tap water. Rub it gently with your hands as you rinse it. You may also use a clean vegetable brush to scrub the surface of the mango. Don’t be overly concerned, since you won’t be eating the skin—you just want to remove any dirt that might dirty your cutting surface and the fruit inside.
How to Cut a Mango Without a Slicer
Note that there are four sides to a mango—two wider sides, also called the cheeks, and two narrower sides, with a pit/seed in the middle.
Tools You’ll Need
Step 1: Cut the mango in half
Hold the mango vertically on a cutting board with the two mango cheeks facing to the left and right. Using a chef’s knife, make a lengthwise cut as close to the long, flat seed as possible to remove each side of the fruit.
If you hit the pit of the mango, move the knife slightly off-center slice through.
For the remaining two sides, slice carefully around the pit. Then, discard the pit or set it aside to grow in your garden.
Step 2: Make “hedgehog” cuts
Pick up the mango cheeks. Score each side of the fruit lengthwise and widthwise, being careful not to cut through the skin. You want to form sort of a grid.
Step 3: Scoop out the cubes of mango
Using your hand, push the skin up, turning the fruit out. Cut the fruit off the skin with a knife. You should end up with perfect cubes of mango!
How to Cut a Mango with a Mango Slicer
The most commonly used mango slicer is a mango slicer/splitter. It helps remove the pit easily, by slicing through the whole fruit in one go!
Step 1: Cut the mango in half
To cut a mango using a tool like this, hold the mango vertically on a cutting board with the two mango cheeks facing either side.
Place the slicer/splitter on top of the mango so that the blade cheeks align with the mango cheeks. Gently, slice through the mango pushing down the blade. This will separate the pit from the rest of the mango.
Scrape the pit with a knife to remove the rest of the flesh. Discard the pit or put it aside to grow it in your garden.
Step 2: Make “hedgehog” cuts
Score each side of the fruit lengthwise and widthwise, being careful not to cut through the skin. You want to form a grid in the mango flesh.
Step 3: Scoop out the cubes of mango
Using your hand, push the skin up, turning the fruit out. Cut the fruit off the skin with a knife. You should end up with perfect cubes of mango using this method, too.
5 Different Ways to Cut up a Mango
- Hedgehog cuts: This is the method mentioned above, where you form a grid on the mango cheek using a knife, invert the skin and the cubes stand out—like quills on a hedgehog.
- Cubes: The flesh from the “hedgehog” is carefully cut out. You can eat the cubes as-is.
- Diced: Take a slice of mango, cut it vertically and then horizontally, forming small dice. This is the perfect size fruit for making mango salsa.
- Strips: You can also julienne mango. Cut and peel a slice of mango. Then, cut into thin matchstick-like strips. Use mango strips to garnish green salads.
- Rose: Peel a mango cheek. Put it horizontally on a cutting board and slice thinly. Using both the hands, gently separate out the slices, forming a line. The slices should still be overlapped with each other. Then, start rolling it inwards from one end. Once done, it will resemble a rose. Use this delicate mango rose to garnish salads or top a pastry.
The Best Recipes to Make with Fresh Mango
Grilled Chicken and Mango Skewers
The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Tropical French Toast
Weekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!—Amie Carlock, Brick, New Jersey
Pepper Mango Salsa
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips —the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. —Wendy Rusch, Cameron, Wisconsin
Mango Fudge Refrigerator Ribbon Cookies
I’ve always thought that a ribbon cookie is especially nice. Although it’s a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright orange-mango layer—a very special combination. —Jeanne Holt, Mendota Heights, Minnesota
Coconut Mango Bread Pudding with Rum Sauce
All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
Pork Tenderloin with Mango Relish
Colorful mango relish is a refreshing counterpoint to the “heat” in the meat rub I use to pep up a number of pork dishes. These roasted tenderloins are sure to turn out nice and juicy. —Gloria Bradley, Naperville, Illinois
Caribbean Shrimp & Rice Bowl
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia
Mango Pie with Coconut Crust
This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. —Jennifer Worrell, Niles, Illinois
Caribbean Chipotle Pork Sliders
Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. —Kadija Bridgewater, Boca Raton, Florida
Grilled Chicken, Mango & Blue Cheese Tortillas
Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Mango Rice Pudding
Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla, or regular milk in place of soy. —Melissa McCabe, Victor, New York
Conga Lime Pork
Dinner guests won’t be too shy to get in line when this yummy chipotle pork moves to the buffet table. —Janice Elder, Charlotte, North Carolina
Mango Chutney Pork Roast
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. —Pamela Vitti Knowles, Hendersonville, North Carolina
Mango & Coconut Chicken Soup
I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California
Mango Guacamole
I needed a change from the standard guacamole recipe, so I added mango for more sweetness. It really complements the heat from the chili pepper, and it looks beautiful, too! —Adam Landau, Englewood Cliffs, New Jersey
Peppered Tuna Kabobs
When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia
Island Mango Slaw
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
Mango-Peach Smoothies
This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
Jerk-Spiced Mango Pineapple Chutney
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska
Blackened Catfish with Mango Avocado Salsa
A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
Crab Louie Lettuce Wraps
Party guests can mingle and enjoy these tasty portable lettuce wraps without having to juggle plates and forks. — Michael Watz, Normal, Illinois
Mango Avocado Spring Rolls
As a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. —Gena Stout, Ravenden, Arkansas
Mango Gelatin Salad
My Aunt Nannette shared this smooth and refreshing salad as a convenient do-ahead dish. The mango and apricot flavors go well with pork, chicken and beef. —Debra Sult, Chandler, Arizona
Mango Lassi
Learn how to make mango lassi, the perfect summer drink any mango lover will love. Mango lassi is a sweet and refreshing treat only needs 6 ingredients! —Namrata Telugu, Terre Haute, Indiana
Hot Dog Sliders with Mango-Pineapple Salsa
For parties, we shrink down lots of foods, including these quick hot dogs, to slider size. Pile on the easy but irresistible fruit salsa for a burst of fresh flavor. —Carole Resnick, Cleveland, Ohio
Tropical Island Shrimp Kabobs
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina
Pork & Mango Stir-Fry
A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. —Kathleen Specht, Clinton, Montana
Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Tropical Beef Wrap
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. —Amy Tong, Anaheim, California
Tropical Snap Pea & Mango Salad
We toss romaine with chunks of mango, avocado, sugar snap peas, red onion and a homemade honey-lime dressing. A little toasted coconut sprinkled on top adds extra texture. —Taste of Home Test Kitchen
Tropical Quinoa Breakfast Bowl
I have been making this quinoa, coconut, pineapple and mango dish since I was in high school. To make it even more tropical, add some diced papaya.—Billy Hensley, Mount Carmel, Tennessee
Mango Ginger Smoothies
I blend smoothies every morning and change the flavors. My favorite version features mango with a spicy bite of ginger.—David Lee, Irvine, California
Salmon with Mango-Citrus Salsa
My mother would make this for us on weeknights in summer—this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. —Najmussahar Ahmed, Canton, Michigan
Harvesttime Chicken with Couscous
Even on busy days, I can start this chicken in the slow cooker and still get to work on time. When I come home, I whip up a spinach salad and crescent rolls to round out the menu. —Heidi Rudolph, Oregon, Illinois
Grilled Mango & Avocado Salad
A big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
Tropical Layered Chicken Salad
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck—always the first to go! —Frances Pietsch, Flower Mound, Texas
Pork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Shrimp in Mango Chili Sauce
On-hand ingredients make a tasty shrimp entree in a matter of minutes! Try the shrimp over waffles or rice for another yummy option. —Arlene Erlbach, Morton Grove, Illinois
Mango and Jicama Salad
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Strawberry Mango Sorbet
This is fresh, really simple and will keep in a freezer container…if you don’t eat it all the first day. —Sandra Vachon, Saint-Constant, Quebec
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Asian Salmon Tacos
This Asian/Mexican fusion dish is ready in minutes! If the salmon begins to stick, add 2 to 3 tablespoons of water to the pan. —Marisa Raponi, Vaughan, Ontario
Originally Published: December 31, 1969
