I peel all but two round spots opposite each other on the sides. Then using the round peel parts for finger grips, I hold the mango down on a flat surface and run a knife along one side of the pit slicing the flesh off that side completely. Then holding it with the last peel circle and the pit for grip, I slice along the other side of the pit and remove all the flesh from that side. Remove the rest of the peel from your mango slabs, dice, put in container, and then chew what's left of the mango off the pit as a reward for a job well done.
Cut off the cheeks following the full sides on either side of the pit with a knife, followed by cutting off the shorter sides, again following the edges of the pit. You can then cut a checkerboard pattern in the flesh of the cheeks, turn the cheeks so the hash marks are now on the outside and run the knife between the skin and flesh. The flesh will have been "skinned," diced and ready to eat. It is possible to peel the skin from the mango, but it is quite slippery so, if you choose to do this, hold the fruit with a paper towel as you cut.
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Easy! Here you go!
http://www.mango.org/en/About-Mangos/How-to-Cut-a-Mango
https://youtu.be/lvLdPjpELyU
I peel all but two round spots opposite each other on the sides. Then using the round peel parts for finger grips, I hold the mango down on a flat surface and run a knife along one side of the pit slicing the flesh off that side completely. Then holding it with the last peel circle and the pit for grip, I slice along the other side of the pit and remove all the flesh from that side. Remove the rest of the peel from your mango slabs, dice, put in container, and then chew what's left of the mango off the pit as a reward for a job well done.
😊
Cut off the cheeks following the full sides on either side of the pit with a knife, followed by cutting off the shorter sides, again following the edges of the pit. You can then cut a checkerboard pattern in the flesh of the cheeks, turn the cheeks so the hash marks are now on the outside and run the knife between the skin and flesh. The flesh will have been "skinned," diced and ready to eat. It is possible to peel the skin from the mango, but it is quite slippery so, if you choose to do this, hold the fruit with a paper towel as you cut.
I use a veggie peeler and then slice longwise until I hit the pit and then work around the pit.
Here u go... https://www.youtube.com/watch?v=yE0NGXZ_HBs