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Place the mango flat on the cutting board with the bottom sitting upright and the stem pointing up.
Position and cut the mango from the widest and most flat side first to obtain the most flesh.
Position the knife adjacent to the center of the stem, cutting along the sides of the pit.
Cut the two small sides off the mango to remove the flesh from the seed. There will be four total pieces of fruit.
Hold the mango steady on the cutting board. Make long slits lengthwise to create multiple parallel lines of desired thickness.
To make cubes, turn the mango 90 degrees and cut similar sized lines perpendicular to the other lines to create a crosshatch pattern. Be careful not to cut through the mango skin.
Score the two smaller sides similarly for slices or cubes.
Use a large spoon to scoop out the flesh of the mango from the skin. Use immediately.