How to Cut Up a Mango
Hold your mango on your cutting board with the stem facing down, narrow side facing up. You will see a line going all the way around the center of the mango. Cut about 1/4″ from the widest center line on each side of the pit. You will have two ovals of mango flesh and a center that is mostly mango pit, with a little flesh left.
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Cut cubes into the oval mango flesh in a checkerboard pattern, similar to an avocado. Be careful not to cut through the skin. I place it on a cutting board, just in case the knife goes through, so I don’t cut my hand.
Turn the cut mango ovals inside out by using your thumbs to push the skin up from the bottom and pull the mango chunks off of the skin with a spoon. Peel the skin off the pit slice and cut or scrape the rest of the flesh from the pit.
Storing Your Mango
Store mango cubes in an airtight container in refrigerator for 3-4 days.
To Freeze: Place mango cubes in a single layer on a cookie sheet in the freezer. Once frozen, transfer to an airtight container or plastic freezer bag. Return to freezer and freeze for 10-12 months.
You can also dehydrate your mangoes or make Mango Fruit Leather.