This sweet, juicy tropical fruit varies in shape, size, flavor and texture depending on the variety and the region in which it's grown. There are over 1,000 different mango varieties cultivated around the world ranging in size from 6 ounces to 4 pounds, in texture from soft and pulpy to firm to slightly fibrous, and in color from green, yellow, orange, and red.
Mangos are cultivated in temperate climates around the world, including India, China, Southeast Asia, and South America, as well as California and Florida. The most common mangos available in the U.S have a tough, thin skin that starts out green and becomes yellow with red mottling as the fruit ripens. Their fragrant flesh is deep orange and extremely juicy with an exotic, sweet-tart flavor.
Green mango is the tart, unripe fruit used in various salads and vegetable dishes, as well as to tenderize meat.
Look for fruit with smooth, unblemished, yellow skin blushed with red. A ripe mango is firm but should yield slightly when pressed.
Allow underripe fruit to ripen in a paper bag at room temperature. Ripe mangos can be stored in a plastic bag and held in the refrigerator for up to 5 days.