I had it and found it a waste of meat. I just nip off the bottom to flatten,
then run a sharp knife down either side of pit, top to bottom feeling for the pit. Once separated into three parts, run a big flattish spoon inside each half pressing against the peel to separate the meat whole. Or, you can cube or slice the meat first while still in the peel and then scoop all the pieces out away from the peel. Trim the peel from the pit portion and cut away excess meat. If I'm using it for Yotam's Winter Slaw (just had some last week), I'll take the pit and squeeze the bejessus out of it over the salad to get all the juices.
The interior curved metal designed to miss the large pit DOES miss the pit, but pulls off too much meat. Especially for Golden mangos which have a much smaller pit. I'll look around but it's a good bet I donated this before moving for reason stated above. If I do find it, I'll mail it up to you.
WARNING, WILL ROBINSON: Mango sap falls into the same family as poison oak/poison ivy. Not the meat. Not the peel. Just the sap. Watch out for shiny spots or, better still, wear gloves.
Mangos will last a long time in the refrigerator and seem to continue to ripen as well.
That said, I can NEVER tell if I'm going to get a perfect mango, no matter what I think, until it's open and tasted.
