Stand the mango on your cutting board stem end down and hold. Using a sharp knife, place it about ¼ inch from the widest center line and cut down through the mango. There should be very little resistance when slicing through, if there is, you may need to move the knife to the outer edge slightly. Turn the mango around and repeat this cut on the other side.
Cut vertical parallel slices into the mango flesh, but DO NOT cut all the way through the skin. Then cut another set of horizontal parallel slices to make a checkerboard pattern.
Using a spoon, scoop the mango slices out of the mango.
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