How to Cut A Mango – Bruno Albouze

Trim the bottom and top of the mango so it stands up without falling over.

Peel the mango with a large sharp chef's knife or a serrated knife, following its shape. Hold it with a piece of paper towel for grip, since it is slippery.

Slice off both cheeks, the fattest parts, first.

Cut the cheeks into thin slices (thickness transcribed as '1 1/16, 1 1/2 millimeter'). On reaching the pit, do the same on the other side. Save the trimmings for later use or freeze them for a smoothie.

Square each slice into a rectangle, cut into julienne, then dice into a fine brunoise.