12 Mango Peeling Hacks You Need To Know

It's a messy job, but someone's got to do it. Peeling mangoes can be a sticky, juicy, disastrous mess, but worth it every time because when it comes to fruit, mangoes are top tier. That bright yellow center is ultra sweet with very little sour tang, making it the perfect mellow fruit to eat for dessert, to sweeten your blended drink, or even to enjoy as a satisfying snack. Unfortunately, unlike berries, apples, and bananas, mangoes can be a pain to peel and pit. It's not typically a grab-and-go fruit for this very reason, but there are a few tricks of the trade that can make your mango peeling experiences less messy and laborious. These hacks can speed up your mango peeling game and eliminate the need for wet wipes and a scrub down before you chow down.

You may have your go-to mango peeling method, and it has likely served you well in the past. However, it's still a good idea to dabble in some new and improved ways to peel your mangoes, as some of these trendy, internet-famous hacks are fairly brilliant. Some of the tried and true methods are still holding up, as long as your knife work is good and you're working with sharp blades. Choosing a mango peeling hack is also dependent on the type of cut you want to end up with. Diced? Sliced? Mashed? Whole? Give them all a try, combine them, and at the end of the day, stick to the one you have the most success with. Happy peeling!

If you're internet savvy, you may have heard about the viral glass method of mango peeling. It works for several types of fruits like kiwi, but has made its claim to fame with our favorite fruit, the mango. This method is mess-free and one of the fastest ways to get the job done. The unexpected item you can use to peel your mango, is, you guessed it, a standard drinking glass. It's a good method to consider if you're looking to peel big chunks of mango, but not leave the fruit whole.

Start by finding a sturdy glass that can withstand a little pressure. Typically, a water glass works well, but if you think your stemless wine glasses will hold up to some force, that sharper edge will give you an advantage. Once you have your tool, use a sharp knife to slice the biggest chunks of mango you can from the long, flat seed. Hold the large cuts of fruit in your hand, with the cut side facing the inside of the glass and the skin touching your hand. The curve of the fruit should line up with the curve of the glass. Press the fruit into the edge of the glass, and let the rim separate the peel from the flesh. Press down until the entire peel is off of your section of fruit, and continue with each section you have cut. Simply rinse your glass and hands, and enjoy instant peeled mango in large chunks that can be frozen, sliced, blended, or eaten as-is.

Now, this hack may be a little more old-fashioned, but we don't fix what ain't broke, right? It is essential that you use an ultra-sharp pairing knife to peel your fruit for both ease and your safety. Did you know that using a sharper knife actually decreases your chances of injury? Use this method if you are confident in your slicing and dicing abilities, and if you'd like for your fruit to remain whole. This is a wonderful hack to use if you're trying to skin a mango that's not entirely ripe, as many ripe mangoes tend to have a stronger bond between their skin and flesh.

Use dry hands to prevent slipping, and hold your mango in your non-dominant hand. Place the pairing knife in your dominant hand and, starting at the top, slowly peel your mango in a spiral, moving downwards along the fruit. Be sure to brace both hands so you have complete control over the knife, and move slowly. This may not be the fastest way to peel a mango, but it's certainly one of the more satisfying methods. Very cowboy, very Cast Away, very hands-on. The spiral method works well because you won't end up with a pile of scraps; instead you'll only have one long spiral of skin to throw away.

Don't make your job of peeling a mango any harder than it needs to be. Did you know that you can start hacking mango peeling before you grab a knife? The type of mango and its ripeness both play a role in the ease of peeling it, so set yourself up for success early by selecting just the right fruit. If you're hoping to slice and dice that bad boy today, take your time at the grocery store to pick the best fresh fruit that's ripe and ready to eat.

Unripe mangoes are not as sweet, and they also have tougher flesh, are more tart, and the skin is much more stubbornly bound to the flesh. This makes them more difficult to peel. A ripe mango is softer, and the tender flesh tends to fall away from the skin with greater ease when peeled. This is especially important if you're using a method that doesn't involve a sharp blade or peeler. Choose a ripe mango by first holding it in your hands. Does it have a slight bit of give when pressed? Is there little to no green coloring left on the skin? Give it a whiff, can you smell the sweet, fruity aroma? If you've answered yes to all three of these questions, you've got yourself a ripe and easily peelable mango.

Like most fruit, the skin of a mango is often tightly bound to the flesh until we use our hands or a blade to free it. Luckily, there are some hacks we can use to help loosen the skin from the edible portion of the fruit. For fruit that doesn't taste as delicious if bruised, you'll want to discard this method. But for mango, which just gets juicer and more sumptuous as it's mashed, you'll want to take notes.

Take the curved side of a metal spoon and gently rub the skin of the mango, covering the entire surface area. By massaging the mango, you are disrupting the fibers that hold the skin to the flesh. Use a circular motion, take your time, and don't worry about any tearing. After all, you'll want the skin to come off in the end. Use this spoon method if you're trying to preserve the whole fruit. It pairs well with the hack of cutting the fruit before peeling it, which utilizes finger peeling. This will be much easier to accomplish if the fibrous barrier has been broken down. While this isn't always the cleanest hack, as the massaging brings out the juices, it is certainly satisfying to be able to peel a mango with your bare hands. Massaging it only takes a minute or two, and leaves you with an ultra juicy fruit to enjoy.

Some folks love using a standard vegetable peeler to do their dirty work, and we are here for it. There's a reason the vegetable peeler has stood the test of time, it's a multifunctional and useful tool. However, many people are peeling their fruits and vegetables with a dull blade, and that just won't do. Luckily, there are plenty of ways to sharpen your vegetable peelers at home, even if you don't have a specific tool to get the job done. You can use a pairing knife or even a metal nail file. The sharper the blade, the less slipping and mushing, leaving your cutting board less messy and your fingers much safer.

Once that blade is uber sharp, brace your mango against a cutting board and hold it tightly in your dry, non-dominant hand. Peel your mango from top to bottom, working your way around the fruit. Slice the stem and base off with a knife, and voila, a preserved whole fruit. If you find that you're having trouble holding onto the fruit because it keeps slipping, consider using a clean towel or paper towel. This will dry out the fruit and help you to keep it still and sturdy. The less likely it is to slip, the less likely you are to make cuts on anything other than your mango.

Like all fruits and vegetables, there comes a time when mangoes begin to oxidize. This creates browning and makes it less desirable. The skin of fruit does a pretty good job of preserving the flesh, but the second we cut into fruit or remove the skin, it's at the mercy of the open air. With this in mind, the ultimate mango peeling hack you need to know is all about when to peel your mango.

Wait until the last minute, if you can. Mango is best when eaten freshly cut and freshly peeled. But what if it's ripe and you're not ready to dive in? Toss that mango in the refrigerator, skin and all, to slow the ripening process. You can store whole and cut fresh mango for about five days in the refrigerator after it's ripe. If you must cut into it, store it in an air-tight container. But when push comes to shove, know that the closer you enjoy your mango to the time it's peeled and cut, the fresher the flavor. When in doubt, wait it out.

Scoring the flesh of the mango is a popular method that is mind-blowing to those of us trying it for the first time. It works well if your plan is to enjoy mango on the go, or if your ultimate goal is to slice up some diced mango, perhaps for an easy mango salsa recipe. Either way, it's one of our favorite methods because it's hassle-free and mess-free. Start by washing your mango and cutting it into large sections using a sharp knife. Then, slice into the sections of the mango on the flat cut side, leaving the skin intact. Score it with cross-hatching, leaving the squares about one centimeter thick or smaller.

Your cuts should go deep enough to slice anything soft and yellow, but should stop just before the skin. Be sure to brace your mango on a cutting board while making these cuts to prevent injury. Here's where it gets really fun: Once the mango has been scored, fold the skin inside-out, which will splay the small, scored squares of yellow flesh. This will make them incredibly easy to slice off the skin, or go ahead and dive right in, face first, and bite them off with your teeth. What better tool for skinning a mango than teeth? We would recommend this hack to anyone packing themselves or their children a snack to prevent a sticky mess. And bonus: it's probably the most fun mango peeling hack out there.

Similar to the spiral technique, there is a common technique for cutting mango that has stood the test of time. All you'll need is one simple tool: a knife. And not just any knife, a sharpened pairing knife. No, your dull blade won't work, and may even be dangerous. Learn what you need to know about keeping your knives sharp, as it will benefit you in the long run. We like this technique because, unlike the spiral technique, you can always cut away from yourself towards the cutting board, so it's safer for anyone who may not be as confident in their knife skills.

Start by washing and drying your mango. Brace it against a cutting board, with the stem pointing up. Use your non-dominant hand to hold the fruit in place, curl your fingers under to protect them, and use your blade to cut long strips of skin from the flesh, from top to bottom. Take your time, work slowly, and be extra careful each time you start a new strip to make sure your blade has caught the fruit and won't slip.

Sometimes when we freeze fruit right in the skin, disaster strikes. Bananas, for instance, are much more difficult to peel after they have been frozen. Oranges are the same way, and don't even get us started on apples. Mangos, on the other hand, can benefit from being frozen, skin and all. Not only is it a super simple way to freeze and preserve a ripe mango that you're not quite ready to enjoy, but it makes the skinning process easier, too. Simply wash, dry, and toss your ripe mango in the freezer until you're hungry and ready to peel.

Remove the mango from the freezer and run it under hot water. This will shock it and make for easier peeling. When fruit is frozen and thawed, the structure breaks down. In addition, when just the skin thaws, it begins to separate from the fruit. At this point, you'll want to score the skin to create long, thin strips, massage it gently with your hands to further break down that bond, and then peel away. You may need a dull tool, such as a butter knife, to start the separation at the top of the fruit. Or, if you have long nails, you can use them to dig under the skin to start the process. If it's proving tough or coming off in chunks, you may need to use more hot water. Use the frozen mango for sip-worthy frozen margaritas or easy mango sorbet. Just don't forget about that seed if you're going straight for the blender.

Although slightly tedious, this toothpick mango hack creates a beautifully skinned whole mango every time. If you're a perfectionist with time on your hands, then go grab a toothpick and let's get started. The first thing you're going to want to do is score your ripe mango. Use a knife to cut stripes down your mango, about one inch apart. Then, shove that little toothpick underneath the skin and start separating it from the flesh. Work your way down slowly, and then do it again on the other side of the strip.

Essentially, what you're doing here is prying the skin from the flesh to make it easier to peel with your hands. When you've created that separation, simply use your fingers to peel the mango from top to bottom. The skin should come off easily and flawlessly. Use this hack if you're planning to pack a mango for a snack, or if you want to preserve the whole mango to cut large mango slices.

If your plan is to enjoy the sweet treat of fresh mango, then this mango peeling hack is for you. After washing your mango, the first thing you need to do is slice it in half around the center, between the stem and base. Cut it all the way around, and then give the fruit a wipe down if it's not fully dry. Once it is, use your hands to grip each half of the mango, and twist the halves in opposite directions until it splits in half and the seed comes loose. You may have done this before with an avocado, as the technique is very similar. However, mango flesh clings much harder to the skin than does avocado flesh, so expect to use a little muscle and elbow grease to get the job done. Throw on some rubber gloves if the mango keeps slipping.

Once the two halves are separated, use a spoon to scoop out the flesh and leave the peel behind as a sort of bowl. You'll find it fills with juice frequently, so be sure to sip it out as you go. This technique is similar to how we enjoy eating kiwi with a spoon, or even grapefruit. The skin becomes the container from which you eat. Wow, eco-friendly, compostable, and no dishes? Sign us up!

Hands-on folks will love this mango peeling hack. Sometimes, you just want to dig into your food and use your hands. That's what makes eating lobster so much fun, or tacos, or even wings. It's an excuse to get your hands dirty in the most delicious way, and mango shouldn't be left out of the equation. Start by cutting your mango into large chunks, separating it from the seed as best as you can. Once you have large slices, cut them again so no slice is more than an inch thick. These slices should be long, narrow, and contain as much flesh as you can manage.

If your hands aren't washed, this would be a great time to suds them up and run them under some water. Grab those slices and slip your thumbnail under the corner where the skin meets the flesh and separate them. Work your thumb down the fruit, continuing the separation until the entire sliver of skin is off the fruit. At this point, you are free to enjoy your snack, skin-free. If you must, use your teeth to peel that last little bit off, because at this point, who are you trying to impress with your table manners?