To cut open your mango island style, hold it vertical and slice it lengthwise along the side of the pit. You’re going to be making two cuts, one on either side of the pit. Just estimate how large you think the pit might be—usually about ½-inch thick. Once you have two pit-less cuts of mango, score them like a tic-tac-toe board and pop them open. You can easily cut the flesh off the skin. For the piece of mango with the pit, cut off the skin and pare the flesh away from the seed.
Place mango, lime juice, sea salt, and ice cubes (use the back of a large metal spoon to crack them) in a blender, and blend on high until smooth. Turn off blender and add mint leaves. Blend another 10-15 seconds, until you see nicely distributed flecks of mint (don’t overland, or the flecks will disappear into a muddy orange-green color).
Pour and eat with a spoon and extra mint for garnish, or modify into granita or popsicles as above!