Instructions

1. Peel the mango when it's ripe. The mango should give a little when you apply slight pressure to the side of the fruit with your thumb. It shouldn't feel firm nor should it squish; it should just move a little. If it's not ripe yet, put it on your kitchen counter or in a paper bag for a quicker ripening process.

2. Cut one side of the mango with a serrated knife, leaving about two-thirds of the fruit uncut. The part you've cut off will look something like a butt-cheek, if you've done it correctly. Mangoes have tough centers and you avoid cutting that deep this way. Slice the "cheek" off the other side as well.

3. Use the knife to slice the pieces right up to, but not through, the skin. This is called "scoring." Score the pieces horizontally, then vertically. You'll end up with mini squares as you do. Push on the skin side of the mango to invert the mango upward.

4. Take the knife and run it along the inside of the mango pieces to take off the skin from the squares. Push the already-cut squares to the side.

5. Remove the pit by cutting around it with the knife. Take the skin off the pieces that are left by the same method as you did in Step 2. This time, chop the pieces up into squares after removing the skin.