How to Cut a Mango—for salsa, salads, and ice cream recipes and more

A fillet of salmon with mango salsa

Here you will find instructions for how to cut a mango with a knife or a mango slicer and illustrated with a video.

You'll find a collection of recipes for those who would like to cook and bake with mangos: Mango cobbler, salsa, chicken and fish with mangos, mango ice cream, mango muffins, and a Thai mango salad.

Mangoes are wondrously versatile fruits! They make great sweet salsas for fish or chicken. You can make a great fruit salad. And we love them in a cobbler.

Maybe best of all, ripe plump mangoes are available in the winter when other fresh fruit is scarce.

But first, you have to separate the fruit from the stone and the skin--dice them.

Here's how to cut a mango with a knife!

  1. Mangos have large, fibrous pits that cling to the flesh. The pits are flat and oval-shaped. Take a sharp knife and cut the mango parallel to the pit leaving a center slice around the pit.
  2. From the flesh side and being careful not to cut through the skin, cut the flesh in a square, diced pattern down to the skin.
  3. Press the skin upwards. The diced flesh will cling to the skin. Using your sharp knife, slice the mango pieces from the skin.
  4. Peel the skin from the remaining slice with the pit embedded. Trim the soft flesh from the fibrous material surrounding the pit.

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How to cut a mango with a mango slicer!

A mango slicer is an easier, quicker way to slice a mango. Watch the video.

Mango Recipes: For those who love mangos

Mango Salsa Recipe

Mango SalsaI used to visit a little café in Durham, North Carolina, called The Blue Moon Café. They served a great chicken fillet with a mango salsa. Since then, I’ve experimented with all kinds of mango salsas. Mango adds a sweet, juicy touch that complements both chicken and fish well. This is one of our favorites.

This is another recipe that allows the cook to experiment. We have added corn kernels, drained black beans, chives, and more. Adjust the sweet and sour combination to taste by adding more honey or more lemon or lime. When we make this for fish, we prefer a tarter salsa. Change the seasoning if you like.

We love this sweet-sour salsa served over salmon.

1 mango, peeled and diced
1/2 red bell pepper, diced
1 slice red onion, finely diced
several sprigs cilantro, snipped
1 tablespoon olive oil
juice from one lime or 1/2 lemon
1/4 teaspoon salt
2 teaspoons honey or 1 tablespoon brown sugar
1 pinch allspice
black pepper to taste

Directions

1. Add the mango, bell pepper, red onion, and cilantro to a small bowl.
2. Stir in the olive oil, juice, salt, honey, and allspice. Pepper to taste.
3. Refrigerate while you make dinner. Serve with chicken, fish, or pork.

Carribean Chicken with Mango Salsa

Carribean Chicken with Mango Salsa
Carribean Chicken with Mango Salsa

After a long winter, we’re looking forward to chicken on the grill.  This is a good choice with a taste of the Caribbean. 

It’s the flavors that bring the Caribbean alive in this recipe: fresh limes and ginger plus allspicethyme, and sweet Hungarian paprika.   Allspice is the popular spice in barbecue sauce and sweet Hungarian paprika is by far our favorite paprika with a with a mild, robust flavor.

The marinade and fruit salsa make this a moist, juicy treat.   Whether indoors or out, this is a scrumptious chicken dish.

Ingredients

1/2 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian paprika
1/2 teaspoon allspice
4 chicken breasts
2 1/2 small limes, juiced (you should have at least 2/3 cup juice)
2 tablespoons granulated sugar
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil

For the salsa

1 can corn kernels, drained
1 large mango, peeled and diced (see how to dice a mango)
2 thin slices of sweet onion (Vandalia or Walla Walla)
1/2 lime, juiced
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Directions

  1. Use a meat tenderizer to press holes in the chicken.  Mix the lime juice, fresh ginger, and vegetable oil together. Pour it over the chicken. Cover and refrigerate for two hours to marinade.
  2. Mix all the salsa ingredients together. Refrigerate.
  3. Mix the salt, thyme, paprika, and allspice together. Remove the chicken from the marinade and discard the marinade.  Rub the spices into the meat with your fingers.
  4. Cook the chicken on the grill or stove top. (A portable grill works nicely.) Serve hot with the salsa spooned over the meat.

Thai Mango and Papaya Salad

This is great fresh fruit salad with a Thai twist. It’s made with cubed mangos and papayas tossed with a spicy dressing.  It’s dressed with finely chopped peanuts.

For the dressing

3/4 cup lime juice
1/4 cup Thai Sweet Chili Sauce
1 green onion, very finely sliced
1/2 small Serrano pepper, seeded and very finely diced

Mix the lime juice, brown sugar, and chili sauce together.  Add the onion and pepper pieces.

For the salad

2 mangos, cut and diced
1 papaya, cut and diced
lettuce, shredded or other greens
peanuts, finely chopped

Mix the mango and papaya pieces together.  Arrange the fruit on beds of greens.  Drizzle with the dressing.  Sprinkle with chopped peanuts.

Coconut Cream Mango Cobbler

This is a great skillet cobbler made with mango and coconut cream.  It's like a coconut cream pie on steroids.

It's a great winter pie when most other fresh fruits are not available.

This is a very, very good skillet cobbler, one of my favorite.  This is fabulous!

For the cake:
Use The Prepared Pantry Skillet Cobbler Base Mix.

 

For the filling

2 tablespoons butter
2 cups fresh mangoes, cubed
2/3 cup Bavarian cream pastry filling
1/2 cup shredded coconut
1/2 teaspoon coconut flavor

Preheat the oven to 350 degrees.

  1. Make the coconut cream by mixing the coconut flavor and Bavarian cream together in a small bowl.  Fold in the coconut.  Set aside.
  2. Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched.
  3. Immediately scrape the batter into the hot pan.  Place the mango pieces on top of the batter.  Spoon coconut cream filling over the mango pieces.
  4. Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging.  The top should be a light, golden brown.

Note: Different pans may require different baking times.

For the Coconut Whipped Cream

2 cup whipping cream
4 tablespoons brown sugar
1 teaspoon coconut flavor

Whip the cream with a whip attachment.  When peaks start to form, add the sugar and flavor.   Continue beating until stiff peaks form.

Notes:  Whipped cream will melt as it sits, especially if not refrigerated.  Add two tablespoons meringue powder to hold up.  Whipped cream can be whipped again to revive it.

Mango Ice Cream

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