5 issues of BBC Good Food for £5
Hold the mango on its side so one of the pointed ends is facing you, with the cheeks at either side.
Slice downwards using a serrated knife to remove one of the cheeks, guiding the knife around the stone in the middle. Turn the mango around and repeat on the other side.
Holding the mango with a thick tea towel, score the flesh in a diagonal pattern along the length of the cheek using the tip of the knife, avoiding cutting through the skin. Turn 90 degrees and score again to make a criss-cross pattern.
Turn the scored mango cheek over and push on the skin with your fingers so the fleshy side pops out, with the scored mango chunks separated and poking out. Cut the cubes of flesh away from the skin with a knife.
Repeat with the other cheek, following the curve of the stone. Score along the pieces with a knife as before, then run the knife along the skin to release the pieces. Add these to the rest of the mango pieces.