• Wash your mango.
• Place the smaller, narrow end facing upward or downward on a cutting board. The mango should be standing up.
• Then, use a sharp knife to slice downward, cutting as near to the pit as possible. Repeat on the other side of the mango. You will end up with 2 halves and the middle part with the pit.
• Cut the two sides off the middle section from the top all the way down. You will have four pieces of the mango.
• Score the pulp with a sharp knife. Do not cut through the mango skin. Score it using a crosswise pattern. Then, use your fingers to hold on to opposite ends of the mango and gently try to invert it by folding it outward slightly. Once you do that, the mango cubes should be sticking out. 

Remove the mango from the skin with a knife, spoon or cup

• Using a knife: Carefully cut as close to the mango skin as possible using a knife. As you move the knife, the mango cubes should release from the skin and you can set them aside.
• Using a spoon: Use a small spoon to carefully scrape and scoop as close to the mango skin as possible, releasing the mango cubes from the skin one by one.
• Using a cup: Use a glass with a thin edge to gently scrape as close to the mango skin as possible, releasing the mango cubes one by one.
• Use the mango pieces for smoothie bowls, desserts or fruit salad immediately, or store in an airtight container in the fridge for 5 days or in the freezer for 2-3 months.