Wash the mango: Rinse the mango under cool water to remove any dirt or residue.
Hold the mango: Hold the mango upright on a cutting board, with the stem end facing up and the narrower sides facing you.
Locate the pit: The mango has a flat, oblong pit in the center. It runs lengthwise from top to bottom.
Make the first cut: Use a sharp knife, position the blade slightly off-center from the stem, and slice downward. You want to cut parallel to the pit, but not too close.
Repeat on the other side: Turn the mango around and make the same cut on the other side, creating two mango halves known as cheeks.
Remove the flesh from the skin: Take one mango cheek and use the knife to make lengthwise and crosswise cuts through the flesh, being careful not to cut through the skin. Then, use the knife or a spoon to scoop out the mango cubes or push the skin inside out to invert the cubes.
Repeat with the other cheek: Repeat on the other mango cheek making cuts and scooping out the mango cubes from the other half.
Optional: You can also trim any remaining flesh around the pit by carefully cutting it away from the pit.
Notes
Choose a ripe mango: Look for a mango that is a bit soft to the touch and has a fruity aroma. The color can vary depending on the variety, but it should generally have a vibrant hue.