Hold the mango so it is standing up on your cutting board. Use a sharp knife to cut the mango down one side, either to the right or to the left of the center. Cutting the mango off-center helps you avoid the tough, inedible pit in the middle.

Cut the same way on the other side of the mango so you'll have two halves.

Depending on the mango size, more fruit may be left around the pit. Carefully cut off 1/2 - 1 inch strips along the other two sides of the mango, still cutting around the pit.

Use the tip of a sharp knife to score the cut mango pieces, being careful not to cut through the skin. You can score the mango depending on what type of pieces you want (sliced, large chunks or smaller diced cubes).

Turn the mango flesh inside out so that each section of scored mango sticks out.

Use a sharp knife, or spoon, to cut against the inside of the peel, so that each piece of scored mango comes loose from the peel. You can do this while holding the mango over a cutting board or bowl.

Add the mango chunks to a freezer-safe bag or stasher bag. Lay the bag on the counter.

Starting at the bottom of the bag and working towards the zip-lock closer, gently press out all the air.