• Position the mango with the stem side down on a cutting board.
• Using a large sharp knife, cut alongside the wide part of the pit as close to it as possible from the top of the mango down one side of the pit.
• Repeat the same thing on the other side of the mango. You will end up with two halves and a middle section with the pit intact.
• Cut the two small sides off the middle section from the top down the side towards the stem. Now you’ll have four pieces of the mango.
• Score the mango flesh for any of the four pieces by making lengthwise and crosswise cuts, being careful not to cut through peel. Pop open the mango by pushing the skin side down towards your thumb.

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

• Using a knife: Use a small paring knife to cut along the peel and carefully remove the pieces from the peel.

  Using a spoon: Use a spoon to scoop out the pieces of mango from the peel.

  Using a cup: Use a small glass cup with a thin rim to scoop out the mango pieces from the peel in one motion from top to bottom.
• Use the mango pieces immediately, or store in an airtight container in the fridge for 5 days or in the freezer for 3 months.