Peel the mango, then cut the flesh away from the flat pit. Slice or dice into the portion size you prefer. Ripe but firm mangoes work best — overly soft mangoes become very mushy when thawed.
Flash freeze: spread mango pieces in a single layer on a parchment-lined sheet pan. Freeze until solid (2 to 3 hours), then transfer to freezer bags and press out air. This keeps pieces individually frozen for easy use in smoothies, salsas, or desserts.
For purée: blend ripe mango flesh until smooth. Pour into ice cube trays or small freezer-safe containers. Once frozen, pop out cubes and transfer to a freezer bag. Each cube is roughly 2 tablespoons, making it easy to measure for recipes.
8 to 12 months.
For smoothies: use directly from frozen. For salsas and other fresh applications: thaw partially in the refrigerator — pieces will be softer than fresh but still have good flavor and can be diced. For cooking: use frozen.