If you know a mango's anatomy, it's easy to prep: The fruit has a flat, oval pit in the center that runs parallel to the "cheeks," which are the fleshiest part. The bottom (stem end) is squat, and the top, or "nose," is tapered. Here's how to cube it:
Step 1: Stand the mango on its stem end. Starting at the nose, and using the flat sides of the pit as a guide, slice off both cheeks.
2 of 3Photo: Jennifer Causey
Step 2: Score Mango Slice
Score a ½-inch-wide crosshatched pattern into the flesh of each cheek, cutting to (but not through) the mango skin.
3 of 3Photo: Jennifer Causey
Step 3: Invert Mango Slice
Press the skin side to invert. Slice cubes from the skin. Or, without inverting, scoop out diced flesh with a spoon.