Stand the mango on its end, skinny or seam side down. Cut the bottom of the small end off to create a stable bottom. Then cut down near the center of the mango following the pit. Repeat on the other sides.

Depending on how close you got to the pit on each side will determine how many ‘sides’ you will have. Take the cut section and score it (making certain not to cut into the skin) in a crosshatch pattern. Repeat with other sides.

Twist the skin inside out. The small pieces will pull away from the skin. Complete by using a knife or spoon to remove the diced pieces.