There is no denying the deliciousness of a mango, but peeling and cutting it can be a hassle. Mangoes are great with just about anything like salad, salsa, pancakes, smoothies, on ice cream, fruit salad, etc. They are low in calories, can be eaten fresh or cooked and are really healthy and tasty. Select a mango that is not overly ripe. Very ripe mangoes should be reserved for recipes where the pulp is pureed. Here are some signs to look for to tell if your mango is ripe.

Look for clear syrup coming out near the stem

Look for black streaks or spots

Mangoes have a very large, flat seed, so they cannot be sliced through the center. But here you can learn how to cut a Mango finely with step by step instruction.

1st Step:
To cut a mango, start with an edge knife. Mangoes are very slippery and you have to be very careful when peeling a mango that the knife does not slip.
Place the mango with one flat side resting on the cutting board.

Slice off the fattest part,  lengthwise along the flat side next to the seed sometimes called the “cheek”, of both sides of the mango (getting as close to the mango pip as you can).
Turn mango over and repeat on the other side.

You should have two halves of mango pulp in the skin.
Set aside the seed with its remaining circle of pulp for later instructions.

2nd Step:
Now carefully hold a mango cheek, skin-side down, in the palm of your hand and use a small sharp knife to cut a cross-hatch pattern or diamond pattern (taking care not to cut all the way through). The mango pulp down to the skin, being careful not to cut through the skin.

3rd Step:
When done, now press the back side of the mango skin from underneath so that all the flesh is standing at attention,  and the squares become mango cubes that are easy to spoon off. You can serve it this way or trim off the flesh from the skin.

Use a small paring knife to cut away the pieces from the peel. Carefully slice out the diced pulp by cutting between the cubed mango pulp and the skin, repeat with the remaining cheek and discard the skin.

4th Step:
Now remove the remaining skin from the flesh.

And trim around the pit to remove the remaining pulp. Dice and add to the rest of the diced mango.