Stand the mango on your cutting board stem end down and hold. Place your knife about a quarter inch from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek a quarter rotation and cut another set of parallel slices to make a checkerboard pattern.
Turn the scored mango cheek inside out by pushing the skin up from underneath.
Scrape the mango chunks off of the skin, using a knife or a spoon.
Keep unripe mangos at room temperature. They will continue to ripen at room temp, becoming sweeter and softer over several days. Never refrigerate them before they are ripe.
To speed up ripening, place mangos in a paper bag at room temperature.
Once ripe, mangos should be moved to the refrigerator. Whole, ripe mangos may be stored for up to five days in the refrigerator.
Mangos may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
