Gently wash the mango under running water and pat it dry. Place the mango on a cutting board. Using a sharp knife, cut a thin slice from the bottom of your mango so it can stand upright without falling over.

Hold the mango upright and carefully cut one side of the mango off the pit, slicing downwards from the top.

Repeat on the other side. You will have three pieces: two parallel slices called the “cheeks” and a middle piece containing the pit.

Lay the piece with the pit flat on the cutting board and cut around the pit with the knife to remove any remaining flesh.

Gently score the flesh of each cheek in a grid-like pattern, being careful not to cut through the skin.

Use a spoon or a small paring knife to scoop out the cubes, leaving the peel behind.