1. With a sharp knife cut lengthways, either side of the long flat stone, as close to stone as possible.
2. Score the flesh of each piece with a criss-cross pattern, without cutting through skin. Push skin upwards to expose flesh.
3. Cut chunks of mango away from the peel.
4. Finally, peel the stone section. Cut off as much flesh as possible and cut into chunks.
Use your skills to make these triple-tested recipes:
Fresh mango and pineapple salad
Tropical fruit salad recipe
Or, learn how to make this mango and ginger chutney recipe
Pro paring knife, Zwilling J.A. Henckels. Small white plate, chef’s own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
