How to Cut a Philippine Carabao (Manila) Mango
The Carabao mango, also known as the Manila mango, is one of the sweetest and most flavorful mango varieties in the world. Its smooth texture and vibrant yellow color make it a favorite for snacking, salads, and desserts. While its shape is slightly flatter than common mangoes, it's very easy to cut once you know how.
Equipment
- Sharp knife
Ingredients
- 1 Carabao (Manila) mango ripe
Instructions
- Wash the mango under running water to remove any surface dirt or residue.
- Use a vegetable peeler to remove the skin, just as you would peel a potato or apple.
- Slice off the stem end using a sharp knife and discard it along with the peel.
- Stand the mango upright on a cutting board.
- Cut slightly off-center on one side to avoid the flat pit and slice down to remove a large piece of flesh.
- Repeat on the opposite side, then trim remaining flesh from the narrower edges around the pit.
- If your knife hits the pit, adjust your angle and continue cutting around it.
- Cut the mango slices into more uniform pieces if desired—this step is optional and just helps with presentation.
- Enjoy the mango as is, or use the slices in recipes like mango salsa, fruit salads, or desserts.
Notes
- If the mango is very ripe, it may be slippery—use extra caution when peeling and cutting.
- The pit in Carabao mangoes is thinner than in common mango varieties, so you can often get more fruit from around it.