1. Take a green mango, wash it and put it on a flat plate. Put the mango upright, the more pointed end of the face up, with a fruit knife along the more pointed end of the mango vertical cut, cut all the way to the bottom. Avoid the core of the mango when cutting, not in the middle of the knife, can be slightly to the right, the direction should be parallel to the direction of the core, so as to maximize the retention of pulp.

2, the second knife and the first knife in the same direction, the remaining mango along the core cut. This way, the mango is divided into three parts, the center part is the core of the mango, the two sides are still with the skin of the mango meat. Put the mango flesh up, skin down, with a fruit knife in the mango flesh cut out the length and breadth of the quadrilateral, you can cut a little deeper, but do not cut off the skin.

3, and then use your hands to turn the skin upward and outward, the golden mango flesh is all exposed, and then use a small spoon to follow the skin to have cut the mango flesh scooped to the plate, it's done.