How To Cut A Ripe Mango – Thai Style
In Thailand, we have a distinctive way of cutting mangoes — it’s graceful, efficient, and all about control. It may look different from what you often see in Western kitchens, but once you try it, it feels incredibly natural.
Step-by-step:
- Hold the ripe mango in your non-dominant palm, with the tip of the mango facing out and the seed/core angled toward your body.
- Using a paring knife, gently trim the top of the mango.
- Start peeling the skin outward, using your index finger to guide the knife’s direction, and your thumb to support and push the peel away.
- Slice forward, ribbon by ribbon, with gentle, steady strokes.
- Once the top half is peeled, slice off the exposed flesh and cut it into small, horizontal chunks — usually about 4–5 pieces per side.
- Repeat the same process on the bottom half.
- Don’t forget the side flesh around the seed — it’s the juiciest part. As a kid, I’d always ask my mom for it and eat it straight from the core. Messy, but totally worth it.
Cultural Insight: Outward vs. Inward Cutting
Living in the U.S., I’ve noticed that many people peel and cut fruit inward, pulling the blade toward their body. But in Thai kitchens, we typically do the opposite — we peel and slice outward, with fluid motions away from the body. It may feel unfamiliar at first, but it offers more control and visibility, especially when using smaller knives.
Chef’s Tip: Keep Your Knife Sharp
A sharp knife is actually safer than a dull one. Dull blades require more force and can slip easily — making accidents more likely. A sharp knife allows for clean, effortless cuts and puts you in full control, especially during delicate work like peeling mangoes.
If you cook often, make it a habit to sharpen your knives regularly — your hands (and your mangoes) will thank you.
And one last tip…
If you love mango and sticky rice, this is your moment.
Master this mango-cutting technique, and your favorite Thai dessert will look as good as it tastes.
