We are big fans of mangoes here at Stonewall Kitchen. Whether it be in salsa, chutney, grill sauce, jam, aioli or hot sauce you just can’t go wrong with this sweet, juicy fruit! Besides their delicious flavor, they are also full of antioxidants, vitamins and minerals and many more health benefits. We love them for their versatility in so many dishes – they’re great for adding just a touch of sweetness to a dish, such as grilled kabobs, chicken salad or salsas.
Dicing a mango can be intimidating for those who are unfamiliar. There are many techniques out there, but we like to keep things simple in our kitchen. Follow these easy steps to ensure you keep as much of the fruit as possible.
To stabilize the mango so you can safely cut it, slice a small amount off of the tip of the mango. Place the flat part on the cutting board.
The mango is somewhat oval in shape. On the wide side of the mango, run the knife down through the mango as close to the seed as possible. The seed is long and flat and you will feel resistance if your knife hits it.
Make a similar cut on the other side of the seed.
To dice the mango, hold one piece (skin side in your palm) and make a series of cuts in one direction. Make sure to not cut through the skin.
Turn the mango 90° and make a series of cuts perpendicular to the first cuts, making a checkerboard pattern.
At this point, you can remove the diced mango by running a spoon along the mango skin and scoop it out, or you can push the skin causing the mango to turn inside-out and cut the diced mango off with a knife.
Whether for a recipe or just by itself, if you’ve picked a ripe mango you will really enjoy this sweet, golden treat! We highly recommend this tasty salad with slices of fresh mango, avocado and lobster over greens. It is dressed with a sauce that features our Caramelized Onion Mustard. Find the recipe here!