Mangos work in the kitchen anyway you slice them.

Use Chef Allen Susser's technique for easy mango preparation.

1. Turn the mango on a narrow side so the fleshy cheek can be sliced off.
2. Cut through the cheek using a sharp knife about one-third of the way into the mango.
3. Cut all the way through, allowing the cheek to separate from the fruit. Repeat with the other cheek.
4. Cut the remaining wedges from the stone using the cheeks and wedges as needed in your recipe: whole, wedged, slices, diced or cubed.

Finish with fancy hedgehog flair. Chef Susser often employs an easy hedgehog technique for a decorative effect.

1. Insert a knifepoint into the flesh of one cheek.
2. Carefully, without cutting through the skin, slicing only just deep enough to touch the skin.
3. Slice 5 or 6 equally spaced short lines in the same direction. Using the knifepoint, cut lines perpendicularly in the opposite direction for cube shapes or diagonally for diamond shapes.
4. Hold the cheeks in both hands, with thumbs and palms atop the fruit. Gently push upwards from underneath with fingers from the center.
5. Ease remaining flesh until the skin is pressed inside out, popping the flesh into a hedgehog design.