Cut off the sides of the mango: Place the mango on a cutting board, with one long, skinny edge facing down. Place your knife across the mango lengthwise, slightly left of the pit in the center. Slice downward to cut the side of the mango off the pit. Repeat the same motion on the other side.

Score each mango side: Set the pit aside, and place one of the mango sides skin-side-down on the cutting board. Use your knife to score the mango flesh in a grid pattern, cutting down to the skin but not through it. Use your fingers to invert the skin and flatten it against the cutting board.

Slice off the mango flesh: Slice laterally across the scored mango side to separate the mango cubes from the skin. Repeat the scoring and slicing process with the other side.

Enjoy the mango on its own, or add it to any recipe that calls for diced mango.