Selecting the right mango sets the stage for success. Look for fruit that has a slight give when you gently squeeze it. The skin color can vary, but a blush of red is often a good sign.

Give your mango a good rinse under cool running water. This removes any residue from the outside—safety first!

Hold the mango upright. The pit is flat and oval, running vertically through the center. You’ll want to slice on either side of this pit to extract the best flesh.

Start at the top and cut downward, about ¼ inch from the center. Repeat on the other side. You should have two large halves and a thin piece around the pit.

Take each half of the mango and place it skin-side down on the cutting board. Use a paring knife to make lengthwise and crosswise cuts in the flesh, being careful not to cut through the skin.

Use a large spoon to scoop the diced flesh from each half. It should come out easily, yielding beautiful cubes.

Don’t forget about the segment around the pit! Use your knife to cut away any remaining flesh. Remember, practice makes perfect, and it's worth it!