The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp. The Haden (named after its planter) started Florida’s mango growing industry, and is the most widely grown mango in the world. It’s available March through May. It’s green, yellow and red, with its green parts turning yellow as it ripens. The most common variety found in the U.S. is the Tommy Atkins, which is usually available March through July. Originally grown from a Haden seed, these mangos can be have red, dark green and yellow patches. But you can’t tell by looking at them if they are ripe. Best to do the sniff and squeeze test. The Honey (a.k.a. Ataulfo) varieties are yellow with deep golden flesh. Their skins turn yellow and wrinkle slightly when ripe. These are sweet and tart with thinner skins, making them easier to eat. There are hundreds of varieties of mangos, but just about a dozen are available in America. Different varieties are ripe at different seasons. Many are from South and Central America, Southeast Asia and India. But most of the mangos available in the United States now come from our tropical neighbors, like Mexico, Ecuador, Brazil, Peru, and Guatemala.
How to Store Freshly Cut Mango
Refrigerate your freshly cut mango in an airtight container or zip-top bag (squeeze out any excess air) for 3 to 5 days. To freeze your mango pieces, spread them out on a small baking sheet lined with parchment paper or a silicone liner. Once the pieces are firm, transfer them to an airtight container or freezer-safe zip-top bag for up to 6 months.
Recipes to Make With Ripe Mangos
Mango Lassi Mango Sorbet Curried Chicken Salad with Mango Grilled Shrimp Tacos with Mango Avocado Salsa Pineapple Mango Mimosa
Holding the mango with one hand, stand it on its end, stem side down. Standing up the mango up like this you should be able to imagine the alignment of the flat, oval pit inside of it. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces: two halves, and a middle section that includes the pit.
