The first thing you need to do is identify where the seed is. Set the mango on the counter: it will naturally settle on its side. The seed inside will be parallel to the counter. You can also find the seed by identifying the ridge that runs the circumference of the mango.
Balance the mango on one of the thin sides and cut away the fruit from both sides of the seed. Get as close to the seed as possible - you will know you are there when your knife meets with resistance.Cut on either side of the ridge and you will end up with three mango slices; one with the seed and two with only fruit.
Score the Fruit
Set one fruit-only piece of mango on the counter, flesh-side up.Using a sharp paring knife, score the mango in a crosshatch pattern, making the resulting squares as big as you want them to be.
Pop the Mango!
Place your thumbs gently on the face of the scored mango and your fingers underneath. Apply a little counter-pressure and Ta-da! It pops inside-out like magic!
Make a Hedgehog (Optional)
Don't score the very end of the mango half, leaving a small triangle of mango at one end. Gently push the cloves and allspice into the mango to form the hedgehog's nose and eyes.
Notes
Ripe mangoes smell sweet and give just a little when you press them with your thumb. Aim for a semi-firm, ripe peach feel. Once your mango is cut and scored, you have three choices:
Eat it now! Just eat the little dices right off the skin! No muss, no fuss!
Use it in a recipe. Hold the mango over a bowl or plate and use a sharp paring knife to cut the mango away from the skin.
Eat it later: Wait until your are ready to eat it before you pop it inside-out. Be sure to pack an extra napkin for cleaning up after!