Tropical mangoes are a treat. This firm oval-shaped fruit is red, orange, yellow or a combination of these colors. It has a texture similar to a ripe peach and is sweet with only a hint of tartness. Mangoes have a tough skin and a large pit that makes it difficult to figure out how to cut them with minimal loss of edible fruit. If you use the proper method to cut a mango, you quickly can have the fruit ready for a snack or for use in fruit salads.
Cut the mango in half lengthwise, pushing the knife in until you hit the seed. Continue cutting the mango in half, circling around the seed in the center.
Twist the two halves in opposite directions until they slide apart. The seed will stay in one half. Pull the seed out of that half.
Place one half peel-side down on your cutting surface. Use the knife to score it down to the peel in vertical lines. Score it again, this time in horizontal lines so you have cubes of mango still attached to the peel. Repeat for the other half.
Pick up one half and pull the sides back so the peel curves the opposite way and the cubes of mango push out. Use your knife to remove the cubes from the peel. Repeat for the other half.
Cut off any fruit still stuck to the seed. Cube the larger pieces so they are similar in size to the ones you cut from the peel.