This tutorial is mainly for the benefit of my good friend Becca, whose name will go unmentioned. If you've never cut up a mango before, you've never truly lived. And if you've never cut a mango properly, you probably have lived and that's why you didn't have time to figure this out. Thank the Lord you've got me.
I have been studying mangos for a very long time, and I've developed this method through intense scientific experimentation. You will notice that the mango is not round, but flattened in one direction. The direction of the flatness coincides with the placement of the seed. So cut along the edge of the seed on both sides. If you hit the seed, you will know it.
You should come out with three pieces: two side pieces containing only the sweet meat of our delicious mango friend, and a center piece that has the seed and a pretty good amount of meat on it. This is done best with a forlorn look on your face, as I have demonstrated for you.
Next, take each of the side pieces and cut a grid pattern in the meat, all the way to the skin, making sure you don't actually cut through the skin. If you invert the piece by pushing on the center of the skin side with your thumb, you will have easy access to delicious cubes of mango!
The only thing left to do is peel the strip of skin off of the seed portion and eat the meat around that seed. It's a good idea to plant the seed, that way in a few weeks you can enjoy another mango!
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