Mangos have a large pit in the middle, which can make peeling difficult. First, place the knife about ¼-inch from the widest center line and cut down through the mango. Do the same to the other side. The ovals, or cheeks, of the mango are the flesh of the mango. Next, use a paring knife to cut vertical and horizontal lines in the flesh of the ovals, without cutting through the skin. Next, you can push out on the flesh and scoop out the diced mango.