This might seem really strange, but my sister and I were chatting last night and she mentioned that she bought a mango a couple of days ago to try with her kids. She said she was disappointed because by the time they got the fruit off the pit it was a mashed mess. Matt served his mission in the Philippines and ate mangos all the time. He's taught me how to cut them and, honestly, how to love them - they just tasted like a pine tree to me the first time. Hailey and I ate one for lunch today so I thought I'd grab a few snapshots while I worked and share. For what they're worth to anyone, here you go. I have to admit too that the fourth photo was just so pretty that I had to come up with a reason to post it.
Wash mango and gather knife and cutting board.
Holding mango vertically, cut along both edges of the pit.
Peel the skin off the outside of the fruit left on the pit. You can either cut the fruit off with a knife or eat it off. This provides entertainment for a kid if you need space while you finish cutting up the rest. I actually prefer to peel the edge pieces as well. I seem to get the most fruit, and it's the easiest way if you're going to use the fruit for a salad, topping, etc.
The "fancy" way to serve the mango is to cut the fruit into squares and bend the peel back so that the fruit fans open. It makes for a pretty photo as well. 
Another option is to spoon the fruit out of the skin. 
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