Starting with a washed mango, slice the fleshy lobes off the pit (leaving skin on).
Cradle a mango lobe in your hand and, using the tip of your knife, score it vertically then horizontally, creating a pattern of squares or diamonds, and being careful not to pierce the skin.
Invert the skin so that the cubes pop up.
Cubes can be eaten right off of the skin, or they can be sliced off the skin and served.
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