I have large and small filet knives (my father loved kitchen gadgets, this was his pair of expensive Finnish fish knives) that works perfectly for mangoes. Much better than a paring or chef-type knife. I concur with ClairBear's description of dicing mango. I learned it watching one of the old Agatha Christie Hercule Poirot episodes, when he showed the trick to a room full of murder suspects. :)

I buy olive oil in thick glass bottles at a Middle Eastern import market. They're usually three litre bottles and they come from specific towns in Lebanon or Jordan or Israel. None of this small print naming the source of the oil from every country around the Mediterranean region. I store it in my pantry shelves in a box and with a section of newspaper tucked/wrapped around it to keep light from hitting it. I use olive oil for everything so it doesn't have time to go rancid before I finish it. I decant some into one of these oil bottles that costs all of $6 at World Market. I tried for a long time to find a good oil bottle that doesn't dribble, and this is it.