Mangoes are one of the most beloved fruits in Australia — juicy, tropical, and bursting with flavour. But as anyone who’s ever tried to cut one knows, they can be messy little things. These smart kitchen hacks will help you cut a mango easily, without wasting any of that golden flesh or ending up covered in juice.
How to Cut a Mango into Cubes
One of the easiest and neatest ways to cut a mango is the “hedgehog method” — perfect for a mango that’s ripe but still firm.
Slice the mango lengthwise to remove the two cheeks, avoiding the central stone.
Lay one cheek skin-side down and carefully score vertical lines without cutting through the skin.
Turn it 90 degrees and cut horizontal lines to create a grid.
Gently push the skin outward so the cubes pop up — like a hedgehog.
Slice the cubes off the skin, or eat them straight — they make a great, kid-friendly snack.
Pro tip: Hold the mango over a bowl when cutting the cheeks to collect any juice. That tropical nectar can be added to smoothies or even desserts like mango coconut rice pudding for extra flavour.
How to Cut Up a Mango: The Glass Hack
The internet-famous glass method is a genius way to peel and separate mango flesh — no mess, no waste.
Here’s how:
Cut the mango cheeks from the pit.
Take a sturdy glass and, with the mango flesh against the rim, push the fruit down so the skin separates cleanly from the flesh.
Let the mango slide into the glass.
It works best with ripe mangoes. For underripe fruit, try using a knife or peeler instead.
How to Eat a Mango Without a Knife
In parts of Southeast Asia, locals have mastered mango eating without tools. Here’s how:
Bite a small hole in the mango skin.
Massage the mango gently to loosen the flesh.
Suck the juicy pulp through the hole — like nature’s version of a juice pouch.
It’s not just a mess-free trick — it’s also a fun conversation starter at picnics or summer BBQs!
Making the Most of Mango in the Kitchen
Mango is a versatile ingredient that shines in both savoury and sweet dishes. It’s especially popular in South Asian and Southeast Asian cooking. Dice it into a salsa, toss it through salad, or stir it into a curry like this delicious chicken and mango curry for a hit of tangy sweetness.
Don’t overlook mango chutney, either — it adds depth and richness to meat dishes like seared chicken and mango chutney, or even as a sandwich spread to give your lunch a gourmet twist.
Looking for more inspiration? Our full collection of mango recipes showcases just how versatile this sunny fruit really is.
How to Enjoy Mango as a Tasty Treat
Sometimes, all you need is a perfectly ripe mango and a spoon. That natural sweetness makes it a fantastic standalone dessert, especially if you're enjoying a cosy night in with your favourite meal kits.
To balance out the sweetness, squeeze a little lemon or lime juice on top — it lifts the flavour beautifully. Or use mango in a fresh dessert like smashed meringue and mango — a tropical twist on a classic Eton Mess.
Cutting Mango FAQs
What is the easiest way to cut a mango?
The hedgehog method is your best bet. Slice off the cheeks, cut a grid into the flesh, pop it inside-out, and scoop out the cubes.
How can I peel and stone a mango?
If the mango is underripe, use a peeler and knife to remove the skin and cut around the pit. If it’s ripe, try the glass method.
How can I remove the pit from a mango?
Use the glass method or slice carefully around the pit. Once the cheeks are off, the remaining flesh can be trimmed from the sides.
Why do we soak mangoes in water before eating?
Some believe it removes surface pesticides or heat from the mango, making it even juicier — though there’s little science to back it up.
Why can’t you eat the skin of a mango?
Mango skin is tough and bitter. It’s best to discard it or add it to your compost — only the flesh is edible and tasty.