How to cut a mango

If poison ivy and poison oak give you a rash, then their sumac-family relative the mango may, too. Extra care is all that's necessary to avoid the itchy toll mangoes exact for their delicious flesh. And with a little knowledge of mango anatomy, you get the most fruit for your labors. If you're prone to skin allergies, follow steps 1, 2, and 6 carefully. If you're not affected by mango skin, you can skip those precautions.

1. At the grocery store, use a produce bag turned inside out to pick up the mango.
    
2. At home, do not touch your eyes or any exposed skin while preparing the fruit. Start by scrubbing the peel with mild dish soap and then rinsing thoroughly.
    
3. Hold the mango on a cutting board so it is standing on its narrowest edge. While imagining the flat, oval pit inside, slice about a third of the fruit off one side. Turn the fruit 180 degrees and do the same on the other side. You should be left with about an inch-wide piece in the middle containing the pit.
    
4. Score each side of the mango into 1/2-inch cubes, taking care not to slice through the skin. Turn inside out, and you have an attractive display. Slice the cubes from the skin with a small knife.
    
5. Take the piece containing the pit, pare the skin off, and slice remaining flesh from the seed.
    
6. Scrub your hands and forearms with dish soap.