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Cutting Class: How to Cut a Mango

Cutting Class: How to Cut a Mango

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Highlights
    1. Choose mangoes by feel. Ripe mangoes will give slightly when you squeeze them.
    2. Cut with confidence by choosing a Chicago Cutlery Chef’s knife.
    3. To slice a mango, you’ll need a chef’s knife. To dice, a paring knife is recommended.

Looking for a super fruit your family will love? Make room for the mighty mango. Chock-full of healthy goodness, ripe mangoes are ideal for everything from snacking to salsas.

Slicing and dicing this slippery fruit can be a messy affair, so we’ve gathered a few pro tips to make cutting mangoes super simple.

MAKE A NATURAL SELECTION

It’s tempting to choose a fruit by its color, but red hues don’t mean ripeness. Focus on feel and give the mango a gentle squeeze. Similar to peaches and avocados, they soften as they ripen; a mango with slight give is generally ripe.

Still not sure? Once ripe, mangoes smell fruity at the stem end. Sweet aromas are a sure sign you’ve chosen a good one.

CUT WITH CONFIDENCE

Always cut with a well-sharpened knife. We recommend pulling out your favorite CHICAGO CUTLERY® CHEF’S KNIFE for this job—or try a versatile PARTOKU knife, which is sized just right for the job with stylish and functional scalloped blade indentations (called grantons) that help sticky foods slide easily off the blade. All Chicago Cutlery knives have handles designed to offer comfort and control, making mango slicing a breeze.

  1. Start by standing the mango, stem down, on your CHICAGO CUTLERY® CUTTING BOARD. Holding the mango, place your knife 1/4 inch from the widest center line and slice downward on each side, right next to the seed. The resulting ovals are known as the “cheeks.”
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  3. For mango slices, use a CHICAGO CUTLERY® AVONDALE™ 3.5″ PARING KNIFE and slice the flesh into thin, parallel pieces. Then remove the skin.
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  5. To make diced mango, turn cheeks fruit side up. Cut a checkerboard into the flesh, taking care to not pierce the skin. Remove the pieces from the skin by turning "inside out" and scrape the fleshy pieces from the skin using a knife or spoon.
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NOTE: With this technique, a bit of fruit will remain around the seed. You can toss it, or, to get the most of your mango, gently trim the remaining flesh from around the seed with a paring knife.

MAGNIFICENT MANGO RECIPES

Whether you slice it or dice it, mango pairs perfectly with so many recipes. Here are a few worth trying:

  • So Good Salsa. For the perfect combination of sweet and spicy, try this delicious Mango Jalapeño Salsa from CorningWare® cookware.
  • Refreshing Sippers. Serve up sweet sips with these mango-infused Sunrise Mimosas, compliments of Corelle dinnerware.
  • Sweet Treat. For a cool treat that’s hard to beat, whip up this Baker’s Secret Strawberry-Mango-Lime Ice Cream Square. You won’t be disappointed.Now that you’ve mastered these simple slicing techniques, you can bring a taste of the tropics to your table anytime.

EXPERT TIPS

YOUR TURN: What magnificent mango recipes do you have to share?

Highlights
    1. Choose mangoes by feel. Ripe mangoes will give slightly when you squeeze them.
    2. Cut with confidence by choosing a Chicago Cutlery Chef’s knife.
    3. To slice a mango, you’ll need a chef’s knife. To dice, a paring knife is recommended.