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Mango Mastery

Learn how to prepare this delicious tropical fruit so you can enjoy its nutritional power.




How to Cut a Mango


Note: Mango peel contains a chemical that can cause a similar skin reaction that people experience from poison oak and poison sumac. Avoid contact with the peel and always wash hands with soap and water after preparing.


• Similar to cutting tomatoes, a sharp or serrated knife cuts through the skin without mashing the soft center and pushing out more juice. A cutting board with a built-in trough or grooves will help capture the juice.


• Cut lengthwise close to the center on each side, just to the edge of the narrow, flat pit. This will give you two mango cups and the center pit.


• Cut pulp from pit, removing skin and cutting any flesh into pieces.


• Score each of the mango halves lengthwise and crosswise, creating approximately ½-inch squares. Be careful not to cut through the skin.


• Holding a half lengthwise, take both ends and bend the skin back to reveal the now easy-to-remove cubes.


• Serve the halves on a plate with a spoon to eat as is, or garnish with a lime wedge. You can also cut off the cubes and serve in a bowl, use in fruit salads, smoothies and other recipes like Mango-Tomato Salad.


Mango-Tomato Salad



Serves 4-6


Prep time: 15 minutes



Note: We love this recipe for its versatility and fresh flavors.



1 medium-large mango, peeled and cut into ½-inch cubes and pieces, with juice


1 large tomato, cut into ½-inch cubes, or 1 cup cherry tomatoes, sliced in half, with juice


1 cup peeled, ½-inch jicama cubes


3-4 whole green onions, minced, or ½ small sweet onion (optional)


¼ cup chopped cilantro (optional)


½ cup chopped red bell pepper (optional)


2 Tablespoons olive, grapeseed or your favorite salad oil


1 Tablespoon fresh lime juice


1 Tablespoon seasoned rice vinegar or apple cider vinegar


¼ teaspoon garlic powder


¼ teaspoon paprika


Cilantro or lemon thyme sprigs for garnish


1 avocado, peeled and chopped (optional)



1. Combine mango, tomato, jicama, onion, cilantro and red bell pepper (if using) in a medium-sized serving bowl.


2. In a small bowl or jar, combine oil, juice, vinegar and seasonings. Add to the mango mixture and toss to coat.


3. If using, gently stir in the chopped avocado. Top with garnish, if desired.




Written and photographed by Hillary Black



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