Mangoes have a long, flat stone, or pit, in the middle of the fruit. The mango fruit clings to the pit and must be cut free before you can enjoy the mango. Select ripe mangoes to ensure the best flavour and easier cutting. Underripe mangoes are hard and more difficult to slice through. Skin colour doesn't always indicate ripeness. Sniff the stem end and press lightly on the fruit. A mature mango has a sweet fragrance and gives slightly under gentle pressure.
Wash the mango in cool water before cutting it. Pat the surface dry with a paper towel so the mango doesn't slip during cutting.
Cut a thin sliver off the bottom of the mango, opposite the stem end. Stand the mango on top the cutting board with the flat cut end on bottom. Trimming the end helps the mango stand upright without wobbling as you cut it.
Slice off one side of the mango, from stem to bottom. Make the cut slightly off-centre so you cut the slice next to the pit.
Slice the mango on the other side of the pit. The mango is now cut into thirds, with a slice from either side of the pit and a third centre slice that holds the pit.
Lay the slice containing the pit flat on the cutting board. Cut the mango fruit off either side of the pit. Discard the pit.
Slice the fruit from the peel with a small paring knife. Mango peels aren't edible.