Cubing the mango:
- Stand the mango up on a cutting board stem-side-down, and hold in place.
- Place your knife about 1/4-inch wide of the centerline and cut down all the way through the mango (you’re trying to miss the pit).
- Repeat on the other side. The resulting ovals of mango are called “cheeks.” Score the inside of each mango cheek about 1/2-inch deep with a sharp knife, but do not cut through the skin.
- Turn the mango cheek “inside out,” separating the cubes, and scrape the squares off with a knife or spoon.
Slicing the mango:
- With a sharp, thin-bladed knife, cut off both ends of the fruit. (Note: always be careful when using sharp knives!)
- Place fruit upright on its wider flat end and cut away peel from top to bottom along curvature of fruit.
- Cut fruit into slices by carving lengthwise along the pit.