Wash the mango under cool running water and dry it
Stand the mango upright on a cutting board
Cut off the two cheeks by slicing along both sides of the large flat pit
Score the flesh in a crosshatch pattern without cutting through the skin
Scoop the diced mango out with a spoon
Slice any remaining flesh off the pit if needed
Peel the mango skin from the cheeks if you prefer strips or cubes without skin
Slice into strips or cubes as desired
Serve immediately or refrigerate in an airtight container