Wash the mango first, then put it upright on the chopping board, that is, make the stone and chopping board vertical, then cut a knife on the right side of the stone with the stone as the center, and the mango is divided into two parts. Cut two knives along the flat core of mango, and separate the core and the pulp with skin into three pieces. Cut the pulp inside with a few knives to make it square. Don't cut the skin with the tip of the knife, and then push the pulp in the middle of the skin to make it pineapple-shaped, which is very convenient to eat. Use a fruit knife to cut a knife vertically at two-thirds of the mango, because if you cut it from the middle, the mango core may be cut, which will make the knife unable to cut the pulp smoothly.
Peel off the mango skin. If the mango is green, you can also throw off the skin. The mango is ripe, and you can peel it well. You can also cut the skin without cutting it, and then pour it out after a while. Draw even horizontal lines on mango meat with a knife, and then draw even vertical lines when finished! Finally, put two thumbs against the mango skin, turn the pulp outward to make the pulp protrude, and finally take off the square pulp with a knife!
First, cut a knife along the flat nucleus and divide it into two pieces. Cut off a little bit of the pericarp on the side with the nucleus, then draw a circle along the shape of the nucleus with the tip of the knife, put the knife flat on the bottom of the nucleus a little bit, that is, the one that just came into contact with the nucleus, carefully move forward until the nucleus is removed, and wipe your mouth with the back of your hand. Let's start the following steps. Spread some of the cut pulp on the chopping block, hold it with one hand, and hold a knife with the other hand. Cut it gently along the length of mango first, and be careful not to pierce the peel when cutting.