3 right ways to cut a mango

Summer time is mango time! Mango varieties come in several shapes and sizes -- in fact, according to Mango.org, it was the sigmoid shape of mangoes in India that inspired the paisley pattern developed there.

All varieties have a single seed in the middle of the mango and soft flesh that is easy to cut through when ripe. (Don't forget to thoroughly wash the fruit before cutting into it, to reduce the risk of contaminants from the skin being introduced to the flesh.)

1. Peel and dice
The easiest way to cut a mango is to simply peel and dice it. Use a vegetable peeler to remove the skin and a chef's knife to cut the mango's flesh away from its large seed -- because the seed is rather flat, you will end up with two larger pieces and two smaller pieces. Cut those pieces into uniform-width slices, then again into squares.

2. Cut into wedges
Think slippery mangoes can't be finger food? Think again!

Without peeling first, cut the flesh around the seed -- again, you will have two large pieces and two smaller pieces. Slice the pieces into thick wedge-shaped strips. Finally, score the fruit at bite-sized intervals without removing it from the skin. Your mango spear is ready to eat!

3. The fancy way
Take your food artistry skills up a notch with this easy trick.

With the skin on, slice the mango around its seed then set aside the small slices. Hold one of the large slices in your off hand, skin side down. Use a sharp knife to score the fruit in a grid pattern, as deeply as possible without piercing the skin.

Carefully push the skin inward until the flesh pops out toward you, creating a brightly colored fruit ball that's almost too pretty to eat!

Mangoes are delicious plain but the sweet, juicy goodness of this fruit is suitable for dishes at any meal, in addition to dessert and cocktails.

Share these tips with your Facebook friends and see what their favorite mango recipes are!