Mango season is upon us! We have a few mango varieties in Guatemala, which include the Tommy variety that you see in our photos. We’re showing you how to cut them properly so you can make the most out of this flavorful, juicy, vitamin C packed delicious fruit!
As soon as we get our hands on more of these, we’ll be posting new recipes… we still don’t know what they will be, but inspiration always strikes.
1. Cut off the mango “cheeks” – Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, hugging the flat of the seed as closely as possible. If you hit the edge of the seed as soon as you start to cut, remove your knife and rotate the mango 90-degrees.
Turn the mango and slice off the other “cheek.” You will have two big pieces of mango and the flat seed.
2. Dice the mango – Hold one of the mango pieces in the palm of your hand or upright on the cutting board. Using your paring knife, make long cuts down the length of the mango without slicing through the skin. Repeat with perpendicular cuts to form cubes.
3. Turn the mango inside out – Gently press the back of the mango to invert the fruit. Use your paring knife to gently pry or slice the cubes away from the skin and into the bowl. Repeat steps two and three with the other half of the mango.
4. Trim fruit from the seed – With the seed flat on the cutting board, cut around the seed to remove any remaining mango flesh. Cube the fruit without cutting through the skin and then pry or slice the cubes away from the skin.
5. Sliced mango will keep refrigerated for several days or can be frozen for up to three months.