One of the things I love about working as a personal chef is that no two days are alike. One day I’m preparing a dinner party for a dozen diners, the next I’m dicing 500 mangoes to hand out as snacks to marathon runners. Yes, you read that correctly. I once spent about 14 hours standing in my kitchen dicing case after case after case after case of fresh mangos. The marathon runners’ good (and tasty) fortune led to a six-month mango hiatus for me because the mere thought and especially the smell of mango made me green around the gills. The upside? I can cut a mango with my eyes closed, though I don’t recommend that.
Fortunately for you, I’m sharing the tips and tricks I learned from my mango immersion experience so you can slice and dice ’em with ease. Check out the video up there for a simple step-by-step on how to cut a mango.
Rule number one with mangos is making sure they’re nice and ripe before you cut them. Knowing how to ripen them when they’re not quite ready is another useful tip. Check out my Mango 101 post for tips for on how to master both!
Put your cut mango to use in these recipes: