- Chef’s Knife
- Cutting Board
- Lay out a cutting board on your food prep surface. Place Mango on the cutting
- Cut the Mango roughly in thirds by cutting each side about an inch away from
Discard the center, or if you’re feeling adventurous, cut as much of the Mango flesh off of the Mango pit as you are able to. Divide these pieces into roughly quarter-inch by quarter-inch bits.
- Score quarter-inch by quarter-inch pieces into each half of Mango. Dice the
flesh as far back to the skin as you are able.
- Collect the diced Mango in a bowl by using a spoon to scrape the skin of the Mango halves.