Use your eyes and hands to find the largest mango in the pile, or use a scale. Heavier mangoes are usually more mature, as mangoes from abroad are often picked early.
A mature mango has a substantial, rough, and hard pit. Dense pits mean the flesh sticks to them, unlike supermarket mangoes with easily cuttable slivers of pits.
A ripe mango has an intense, sweet fragrance. Sniff the stem end; if it smells sweet, it’s ripe. A piney smell indicates it’s still green.
Mature mangoes often have sap near the stem, causing dark spots or lines called sap burn. This indicates maturity, not rot, but be cautious if you’re sensitive to poison ivy.
A ripe mango should give slightly but not have soft spots. Large blemishes suggest it fell from the tree, affecting texture but still edible.
Ripe mangoes have a silky, velvety texture with some fiber resistance, similar to peaches or apricots. If mushy or grainy, it was picked too young and forcibly ripened.
Green mangoes are popular in the tropics for their crisp texture, not flavor. Enjoy them with lime juice, fish sauce, salt, vinegar, or chile sauce.
Ripe mangoes taste great with chile sauce or seasoning. Street vendors often carve mangoes into shapes and season them, providing access to superior fruit.