I love mangoes. This time of year I can’t seem to get enough of them, even though they’re available year-round. Mangoes are incredibly versatile — two of my favorite ways to enjoy them are in a mango salsa and a mango slaw. Mango salsa pairs beautifully with fish, chicken, pork, or as a bright dip. Mango slaw makes a refreshing side that complements grilled meats and spicy dishes. Below you’ll find easy recipes for both, along with simple instructions for cutting a mango safely.
Before you cut a mango, always wash the skin thoroughly. Sap from the stem or leaves can get on the fruit’s skin when it’s harvested. This sap is related to the oils found in poison ivy and poison oak, and it can cause skin irritation or allergic reactions if it contaminates the mango flesh when you peel or cut it. Washing the outside of the mango helps reduce that risk.
Three Ways to Cut a Mango
A mango has a long, flat seed in the center. Once you learn to work around the seed, cutting the fruit is straightforward. Always use a clean knife and cutting board, and wash the mango before you begin.
“Slice and Scoop” Method
- Stand the mango stem-end down. Place your knife about 1/4″ from the widest center line and slice down to remove one mango “cheek.” Rotate and repeat on the other side to remove the second cheek. The flat center contains the seed.
- Make parallel cuts in the mango flesh, careful not to slice through the skin.
- Scoop the sliced mango from the skin using a large spoon.
“Inside Out” Method
Start by removing the cheeks as described above. Score the flesh of each cheek with parallel cuts, then rotate the cheek a quarter turn and score again to form a checkerboard pattern. Push the skin from underneath so the mango cubes pop outward, then slice or scoop the cubes off the skin with a knife or spoon.
Using a Mango Splitter
If you prefer a tool, a mango splitter can simplify removing the seed and separating the cheeks. It’s a quick alternative to manually slicing around the seed.
Mango Slaw (serves 8)
Ingredients:
- 1 lb shredded cabbage or one bag of coleslaw blend
- 1 mango, peeled, pitted and chopped
- 1/3 cup finely chopped red bell pepper
- 1/3 cup sliced green onion
- 1/3 cup light mayonnaise
- 3 tablespoons honey
- 3 tablespoons cider vinegar
- Salt and pepper to taste
Place the cabbage, mango, red bell pepper, and green onion in a large bowl. Whisk together the mayonnaise, honey, cider vinegar, salt, and pepper, then toss the dressing with the slaw until everything is evenly coated. Chill briefly before serving for best flavor.
Mango Salsa (serves 6)
Ingredients:
- 1 medium jalapeño pepper, stemmed, seeded and minced
- 2/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 3 large ripe mangoes, peeled, pitted and diced
Combine all ingredients in a bowl and stir gently to mix. Adjust salt, lime, or jalapeño to taste. Serve immediately or chill for a short time to let flavors meld.
When selecting mangoes, look for fruit that’s mostly yellow with hints of red and that yields slightly to gentle pressure. If they’re not ripe, place them in a paper bag at room temperature to ripen. Once ripe, store mangoes in a plastic bag in the refrigerator for up to about five days. Enjoy!