Cut a little mango off the bottom of your fruit and stand if up on your cutting board.
Cut a slice parallel on the mango getting as close as you can to the pit without hitting it. Do the same on the other side of the pit. This will give you two halves (called ‘cheeks’) of mango, and the piece with the pit.
Take one of the halves of mango and score it, making vertical lines and then horizontal ones across the flesh, like a checkerboard. Careful not to cut through the peel.
Flip the mango inside out so the cut flesh is sticking out. Using your knife, cut the pieces of mango off of the skin. If the mango is ripe enough you may even be able to use your finger, or a spoon to scoop the fruit out.
Take the piece of fruit that has the pit and trim off any extra mango with a knife, then dice into cubes.
Peel skin off of mango using a knife or a peeler. Cut a little mango off the bottom of the fruit and stand it up on your cutting board.
Cut 2-3 slices parallel on the mango until you hit the pit. Do the same on the other side of the pit.
Chop the mango slices into large or small cubes, whatever you prefer. Take the piece of fruit that has the pit and trim off any extra mango with a knife.
Yield: A ripe, average sized mango will yield about 1 cup of fruit. A slightly larger mango may yield about 1 ½ cups.