How to cut a mango

Mangos are delicious, yet notoriously tricky to prepare. Find out how to peel the skin, remove the stone and cut the flesh into bite-sized chunks.

  • Prep:5 mins
  • Easy

Nutrition per serving

  • kcal 171
  • fat 0g
  • saturates 0g
  • carbs 10g
  • sugars 0g
  • fibre 0g
  • protein 0.4g
  • salt 0.03g


  • 1 mango


Using a serrated knife will give more control when cutting the mango, but a smooth knife can also be used.


  1. Position the mango so one of the pointed ends is facing you, with the cheeks at either side.

  2. Slice downwards using a serrated knife to remove one of the cheeks, guiding the knife around the stone in the middle. Turn the mango around and repeat on the other side.

  3. Score the mango flesh in a diagonal pattern along the length of the cheek using the tip of the knife. Turn 90 degrees and score again to make a criss-cross pattern.

  4. Turn the scored mango cheek over and push on the skin with your fingers so the fleshy side pops out – it will look a bit like a hedgehog, with the scored mango chunks poking out. Cut the chunks of flesh away from the skin with a knife.

  5. Cut away the flesh on both sides, following the curve of the stone. Score along the pieces with a knife as before, then run the knife along the skin to release the pieces. Add these to the rest of the mango pieces.

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