May through August is mango season.
Apply firm but gentle pressure to the fruit. If it gives slightly when squeezed, it is ripe and ready to eat.
Place mango on a cutting board, stem facing up. Insert a sharp knife about ¼-inch to the right of the midline. Cut all the way down. Repeat on other side.
You should now have 3 slices of mango. Dice the flesh in a crosswise fashion. Then use a spoon to scoop flesh from the skin.
Using a vegetable peeler, remove all of the skin from the mango.
Remove the right and left cheeks. Place flat side down on a cutting board then dice like classic method.
To ripen a mango, place in a sealed paper bag for 2 days. Don't forget to remove edible flesh from around the pit & dice this too. One medium-sized mango will yield 1 ¼ – 1 ½ cups of fruit.