How to Cut a Mango Method #1
This technique shows you how to cut a mango using a knife and removing the mango meat from the seed.
Identify the root of the mango and lay your mango on your cutting board horizontally. Cut off the piece of the root so that there’s a flat bottom. This will help to stabilize the mango when you are cutting the sides.
Prop your mango so that it sits on the flat bottom. Position the mango so that the pointier end is facing you. This should position the seed of the mango vertically and allow you to cut the right and left sides of the mango, which is where the meat is.
When you cut the left and right sides of the mango (with the seed in the middle), you should be able to feel the seed on the edge of your knife. Follow through with the edge of your knife until you release the meat from the seed.
Peeling the mango
Knife scoring and spoon scooping: Hold the mango meat in your non-cutting hand with the skin side down. Carefully and lightly use your knife to score cuts into the meat, but not hard enough to cut through the skin. Then, use a spoon to release the cubes or slices from the peel.
Cup method: You need a cup with a relatively thin but strong rim. For this type of peeling technique, I would recommend this for a very ripe mango because the riper, the easier it will be to peel.
Calories: 62.1kcal | Carbohydrates: 15.5g | Protein: 0.8g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 1mg | Potassium: 173.9mg | Fiber: 1.7g | Sugar: 14.1g | Vitamin A: 1119.9IU | Vitamin C: 37.7mg | Calcium: 11.4mg | Iron: 0.2mg