A couple of weeks ago when I showed how to prep a mango, Mike mentioned that it was easier to turn the skin inside-out after slicing the flesh.
Yup, definitely easier. And if you do more cuts, so the chunks are smaller, it’s even easier than that.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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If they are well washed, you can just slice them and eat them like an apple skins and all. Extra fiber! Our family eats the peels, though for guests we prep them like this. Our kids call them ‘criss-cross’ mangoes.