There are over 500 varieties of mangoes. Wow! But just a few land on grocery store shelves or in the backyards of Florida. I like the less sweet, yellow mangoes for savory applications, such as salsas and ceviches, and sweeter varieties such as Kent and Hayden for baking and desserts.
The principle is the same for cutting the fruit off the mango no matter what type you have. A flat, oblong pit sits in the middle. Turn the mango on its end, stem side up, and slice down one side of the pit as close as you can get. Then score the flesh in a grid, flip the skin and easily cut off the cubes. Repeat with the other side, then peel the center and slice off whatever fruit remains. (My kids call these the “long” pieces).