Because mangoes are grown in tropical climates, they are available most of the year. However, May through August is a peak time for the sweetest, juiciest picks.
Choose mangoes based on their fruity smell and softness. Color is not a good indicator of ripeness since most varieties of mangoes range from green to orange to red. Firm mangoes aren't yet ready to eat – keep them for a few days until they get softer. Fairly soft mangoes are ready to eat right away. If they are on the mushy side, cook with them.
Ripen firm mangoes at room temperature in a paper bag. Do not refrigerate mangoes unless they are already ripe. Ripe mangoes will last about five days refrigerated.
Cutting a mango is simple and similar to cutting an avocado. Lay mango on its side and slice lengthwise close to the halfway point; you'll be cutting along the large seed. Move your knife over slightly and slice again, along the other side of the seed. To dice, use the tip of your knife to deeply score each half into a grid. Invert the half, pushing the diced flesh forward and outward, then use the knife to slice from peel. To slice, follow directions to half the mango, deeply score flesh lengthwise instead of into a grid, then use a knife or large spoon to scoop slices out.
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