that the riper it is, the sweeter it is.
there is a big seed or pit in the middle of the mango. you will want to slice the mango vertically as close to the seed as possible on one side.
2. slice the other side of the mango so you end up with three pieces (two end pieces and one middle piece with the seed). try to stay as close to the pit as possible so you get more meat.
3. take one of the end pieces and score three lines across to divide it into three equal parts. you are only cutting the flesh of the mango and keeping the skin intact. 