How to Cut a Mango and What Is Inside It

Cut around the flat stone and a 250 g mango yields 150-170 g of flesh — 60-70% of the fruit — with each 100 g carrying about 60 kcal.

A mango's stone is flat and lies along the middle of the fruit; the whole method consists of cutting around it rather than through it.

Stand the fruit on its narrow edge, slice one cheek off just off-centre, then the other; score each cheek in a grid down to — not through — the skin, push the skin from below and the cubes turn out.

The yield justifies the care: a 250 g fruit gives 150-170 g of edible flesh, 60-70% of its weight, with the stone and skin accounting for the rest.

Per 100 g that flesh carries about 60 kcal, 15 g of carbohydrate, 1.6 g of fibre and 36 mg of vitamin C — roughly 40% of the 90 mg adult reference intake, so one fruit's 150-170 g serving covers about two-thirds of it.

Cut flesh keeps 3-5 days at 4 °C and 8-12 months frozen at -18 °C. For fruit that is still hard, the ripening page sets the 3-7 day run at 18-24 °C; the variety page sets the buying calendar.

• Stand the fruit on its narrow edge — the stone lies flat along the middle.
• Slice the first cheek just off-centre, then the second.
• Grid-score each cheek to the skin, not through it.
• Invert the cheek and cut the cubes free.
• Trim the remaining flesh from the stone edges.

Further reading

• Indian Mango Varieties and Their Seasons
• How to Ripen and Store Mangoes