Best Techniques for Slicing and Dicing Mangoes & Pineapples

Summer is fast approaching and the warm days leave us looking for fresh, flavourful snacks that give us that little pop of energy we are looking for. Fresh fruit is definitely the answer for most people. A lot of times when we are speaking with customers, they ask about the best technique for cutting and preparing fruit so that most of it does not end up in the garbage with a peel. So, this week, we’ll show you the best techniques for two exotic fruit items we get asked a bunch about: mangoes and pineapples.

Item 1: How Do I Cut a Mango?

For this, we go to the National Mango Board… yes there actually is a National Mango Board in the U.S.

Cutting a mango doesn’t have to be a mystery. A mango has one long, flat seed in the centre of the fruit. Once you learn how to work around the seed, the rest is easy. Always use a clean knife and cutting board to cut a mango. Always wash the mango before cutting.

Diced Mango

Stand the mango on your cutting board, stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.

Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.

Here’s where you can choose your favorite method. Either the “Slice and Scoop”—scoop the mango slices out of the mango skin using a large spoon—or the “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.

Hint: If you are making a recipe that calls for diced mango, make your cuts in step 2 closer together. The result is smaller pieces of diced mango and no need to further cut up the mango pieces on your cutting board.

Mango Slices

Slice each side just past the seed.
Slice flesh without breaking the skin.
Scoop out slices and enjoy!

      

 

Item 2: How Do I Cut a Whole Pineapple?

If you choose this route, vs. the pre-cut in-store pineapple, then you can often save a little bit of money and get to use the pineapple top for decor. We have pineapple cutting and coring machines, as when golden variety pineapples arrived a few decades ago, the demand for pineapple skyrocketed.

If you choose to take on this challenge, it really isn’t that difficult, just be careful and use a sharp knife and a clean cutting board.

Thank you to HowToCutPineapple.com for the tips and pics.

If you don’t care for the pineapple top and want to get maximum yield from the fruit, place the pineapple on its side on the cutting board and remove the stalk. Then cut off the top of the pineapple at about 1/4” inch below the top. If saving the top, cut off the top with the stalk at about 1/2” to 1” below the top. Cut off the bottom of the pineapple.

Stand the pineapple on its side and cut the skin off of the sides in strips. Continue cutting strips around the pineapple until you have cut all of the skin off of it.

Place the pineapple on its side and begin cutting slices. The thickness is up to you.

Work your way down the pineapple until the entire thing has been sliced up.

Taking a slice firmly in your hand, begin cutting around the core. Some pineapples have soft cores that can be eaten, but most of the time it will be pretty hard.

Once you’ve cut all the way around the core, use your fingers to dislodge it and voila! You’re all done, time to enjoy!

Do you have any tips for preparing mangoes or pineapples?

As always, we welcome your questions and feedback. You can leave a comment right here on the site or head on over and join in the conversation on Facebook (remember to ‘Like’ the page) and Twitter – (don’t forget to follow us there too).  If you haven’t already signed up to receive our weekly news delivered right to your inbox (including the blog, our weekly product feature, signup for our Coterie Program, and our recipe of the week), you will find the signup by clicking here.

Until Next Time,

Giancarlo