2Cut the mango into thirds.

Each mango has a flattened kernel in the center and the mango itself is slightly flattened and oval, find the longitudinal axis of the mango and if you want to cut slices of mango with more pulp, cut two parallel straight lines on either side of the kernel of the mango.

3Gently cut across the flesh of the left and right slices of the mango, without severing the skin.

4Use your middle and ring fingers, press them against the skin, and then push the flesh up so that the skin sits flat on the plate, fanning out the flesh after the crosscut.

5Cut the mango like above, or predominantly crosswise (near the rind), and place it in a bowl in small pieces. A curved, toothed grapefruit knife is handy if you want to cut the peel off the curved part of the bottom of the mango from the edge.

6To eat the pulp left on the kernel, peel off the mango skin from the center section. Insert a fork in the center of the kernel and simply tap it a few times with the palm of your hand, followed by the rest of the pulp. Watch out for those dripping mango juices