This easy and fun way of preparing mangoes is sometimes called making mango porcupines. First you use a sharp knife to fillet each side of the mango, cutting off the ‘cheek’, and getting as close to the mango pip as you can.
Then on each cheek make cuts in the mango about 2cm (1/2 in) apart in a criss-cross pattern, but don’t cut through the skin. Now if you push the skin from underneath it will pop the inside out, and the squares become mango cubes that are easy to spoon off or schloop up with your tongue. Then you can go back to peel and eat the small amount of mango left around the pip.
Cut chunks from the skin to serve. (The skin can cause irritation, so it should not be eaten.)
To store your mangoes, keep unripe mangoes at room temperature to ripen, which may take up to 1 week. A paper bag might help them ripen sooner, but they will not ripen at temperatures below 55 degrees F. Ripe mangoes can be kept in the refrigerator for up to 2 weeks, or they can be frozen, dried, cooked in syrup or puréed.
Check out these 10 Healthy Benefits from Mangoes HERE