{"id":2228,"date":"2025-07-11T09:00:32","date_gmt":"2025-07-11T00:00:32","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2228"},"modified":"2025-07-09T15:17:03","modified_gmt":"2025-07-09T06:17:03","slug":"how-to-cut-mango-qiekata-guide-22022","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/how-to-cut-mango-qiekata-guide-22022\/","title":{"rendered":"How to Cut a Mango Perfectly\uff5cEasy & Beautiful Step-by-Step Guide"},"content":{"rendered":"

Tips for Choosing Mangoes<\/h2>\r\n
\"Tips<\/div>\r\n

Mangoes are a fruit that continues to ripen after being picked, so when purchasing, it’s important to consider whether you want to eat it right away or not. If you want to eat it immediately, choose one that is fully ripe. If you can wait a few days, ask the store staff when it will be ready to eat and let it ripen at room temperature in a cool spot before enjoying.<\/p>\r\n

Cut into Three Sections<\/h2>\r\n
\"Cut<\/div>\r\n
\"Avoid\"The<\/div>\r\n

There’s a large, flat pit in the center of a mango. When cutting, aim to avoid the pit and slice the mango into three sections. Use your thumb\u2019s width as a guide for the pit’s size.<\/p>\r\n

\"Perfectly<\/div>\r\n

If it looks like this, you\u2019ve done it perfectly!<\/p>\r\n

Score the Flesh<\/h2>\r\n
\"Score<\/div>\r\n

Next, score the mango flesh in a crisscross pattern to make bite-sized cubes.<\/p>\r\n

\"Hold\"Cut<\/div>\r\n

Hold the knife like a pencil and gently score without applying too much pressure. Try to get as close to the skin as possible without cutting through it.<\/p>\r\n

Push the Flesh Out<\/h2>\r\n
\"Push\"Press<\/div>\r\n
\"Perfectly<\/div>\r\n

Gently press from the skin side to push the cubes outward. Be careful not to tear the skin. Just like the diced mango served at restaurants!<\/p>\r\n

Don\u2019t Waste the Flesh Around the Pit<\/h2>\r\n
\"Don\u2019t<\/div>\r\n
\"Peel<\/div>\r\n

The pit section can\u2019t be sliced cleanly, so just peel the skin and bite in! Consider it a reward for the person who prepped it.<\/p>\r\n

\"Slice<\/div>\r\n

You can also slice the flesh off the pit and use it for juice or as a topping for yogurt\u2014highly recommended!<\/p>\r\n

Plate and Serve<\/h2>\r\n
\"Plate<\/div>\r\n

Place the mango cubes on a simple white plate, add a sprig of mint, and you’re done! Now you\u2019ve got a beautifully diced mango presentation, just like what you’d see in a restaurant.<\/p>\r\n

The apple mango we used here is especially juicy and sweet. Mangoes generally come in three colors\u2014red, yellow, and green. \u201cApple mango\u201d refers to varieties that turn red like apples when they ripen. You might find them in supermarkets or fruit shops in Japan. They can be a bit pricey, but there are also more affordable imported mangoes. Be sure to enjoy this delicious summer fruit at home!<\/p>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Mangoes are known for their rich sweetness and smooth, melt-in-your-mouth texture.
\nIn Japan, a domestically grown mango can cost around 3,000 yen per fruit, making it a rather luxurious treat.
\nBecause they\u2019re not something we eat every day, many people wonder things like, \u201cWhere exactly is the pit?\u201d or \u201cCan you eat the flesh around the pit?\u201d
\nThis time, we learned from fruit cutting designer Sawako Nashimizu how to cut a mango into the beautiful diced style often seen in restaurants\u2014and how to enjoy it without wasting a single bite!<\/p>\n","protected":false},"author":18,"featured_media":2232,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2228"}],"version-history":[{"count":3,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2228\/revisions"}],"predecessor-version":[{"id":2233,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2228\/revisions\/2233"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2232"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}