Jeni Wright, Eric Treuille, Le Cordon Bleu

Dicing a Mango

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Fibrous mango flesh sticks to the central stone, making it difficult to remove. The technique shown here, commonly known as the hedgehog method, removes most of the flesh by slicing either side of the stone; the sections that remain are then diced separately.
  1. Slice the fruit lengthwise on either side of the flat stone, cutting as close to the stone as possible.

  2. Slice the flesh of the two stoneless sections m a lattice pattern, cutting down to the peel but not piercing it.

  3. Push the peel inside out with your thumbs. Cut away cubes with a small knife. Repeat with the other section.