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Nutrition Facts

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Selection, Ripening & Storage

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When selecting the perfect mango, be aware of the level of ripeness needed for the dish.  The three levels of ripeness for mangos are unripe (green), ripe and overripe. You may notice subtle differences between varieties.

Unripe (green*) mangos:

  • There are two types of unripe mangos: immature unripe mangos and mature unripe mangos.  Their characteristics are similar.
  • Skin is firm and tight when squeezed lightly
  • The stem end has very little or no aroma
  • Skin color is not the best judge of ripeness, but it might be more green and/or dull
  • Flesh will be more green or light yellow, crisp in texture
  • Tart or sour flavor, with some sweet accents

*Green refers to an unripe mango not to a mango with green skin.  Always use your sense of touch to judge the ripeness of a mango.

Ripe mangos:

  • Skin should give a little when squeezed lightly but not leave an impression
  • The stem end might give off a tropical, sweet scent
  • Skin color, although not the best judge of ripeness, could turn from green to yellow
  • Flesh will be rich yellow/orange in most varieties, soft in texture
  • Sweet, tropical flavor
  • If the mango is unripe for its purpose, it can be stored at room temperature to ripen – never refrigerate a mango until it has reached its desired ripeness
  • Ripe mangos can be refrigerated whole for up to a week, 2 to 3 days cut or pureed and frozen up to 6 months cut or pureed

Fully ripe mangos:

  • Skin should give significantly to the touch and could leave impression
  • The stem end is likely to have a strong, sweet aroma
  • Skin color could be more red and yellow
  • Flesh will be rich yellow/orange, very soft texture
  • Very sweet, tropical flavor
  • Overripe mangos can be refrigerated whole for up to a week, 2 to 3 days cut or pureed and frozen up to 6 months cut or pureed

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Using the cutting technique shown below, research confirmed a high fruit yield for fresh mango. The analysis was based on 50 mangos of each variety/size cut at optimal ripeness.




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Selecting and Handling

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To get the most from your mango adventures, you'll want to know how to choose, ripen, and store your mangos once you get them home.

The first step is choosing a great mango, and you might be surprised to learn that you shouldn't judge a mango by color alone. Mangos come in a range of colors - many shades of green, yellow and red - and lots of mangos show more than one color. The colors of a mango will vary by variety, growing region and even that mango's position on the tree. That's because in some varieties, the red blush on the skin is an indicator of how much sun that mango received. So, mangos from the inner part of the tree can taste just as luscious, but have much less of this red coloring.

You'll want to choose a mango based on its firmness and when you plan to eat it.

Selecting Mangos

  • Don't focus on color. It is not the best indicator of ripeness.
  • Squeeze the mango gently. A ripe mango will be slightly soft to the touch.
  • A firmer mango would be a good choice if you don't plan to eat it for several days.
  • Use your experience with produce such as peaches or avocados, which also become soft to the touch when ripe.
  • Ripe mangos will often have a fruity aroma at their stem ends.

Ripening & Storing Mangos

  • Keep unripe mangos at room temperature. Never refrigerate mangos before they are ripe.
  • Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
  • To speed up ripening, place mangos in a paper bag at room temperature.
  • Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
  • Mango may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.

Handling & Cutting Mangos

  • Always use a clean knife and cutting board to cut a mango.
  • If you have handled or cut any type of meat or seafood, you must ALWAYS sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, including mangos.
  • Always wash mangos before cutting.
  • For step-by-step cutting instructions, or to watch a video about selecting and cutting mangos

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Ataulfos have a very small seed, so there is a high flesh to seed ratio.

Flavor: Sweet and creamy
Texture: Smooth, firm flesh with no fibers
Color: Vibrant yellow
Shape: Small, flattened oval shape
Ripening Cues: Skin turns to a deep golden color and small wrinkles appear when fully ripe. Squeeze gently to judge ripeness.
Peak Availability: March to July
Primary Source Country: Mexico



The Francis grows on small farms throughout Haiti.

Flavor: Rich, spicy and sweet 
Texture: Soft, juicy flesh with fibers 
Color: Bright yellow skin with green overtones
Shape: Oblong and sigmoid S-shape
Ripening Cues: Green overtones diminish and the yellow becomes more golden as the Francis ripens. Squeeze gently to judge ripeness.
Peak Availability: May to July 
Primary Source Country: Haiti



The fruiting of the Haden mango in 1910 inspired the creation of a large-scale mango industry in South Florida. The industry has since then been greatly reduced by the impact of development and hurricanes.

Flavor: Rich, with aromatic overtones
Texture: Firm flesh due to fine fibers
Color: Bright red with green and yellow overtones and small white dots
Shape: Medium to large with an oval to round shape
Ripening Cues: Green areas of the mango turn to yellow as it ripens. 
Squeeze gently to judge ripeness.
Peak Availability: April and May
Primary Source Country: Mexico



Keitts are popular in Asian cultures, where they are enjoyed it in its mature-green stage or even as pickles.

Flavor: Sweet and fruity
Texture: Firm, juicy flesh with limited fibers
Color: Dark to medium green, sometimes with a pink blush over a small portion of the mango
Shape: Large oval shape
Ripening Cues: Skin stays green even when ripe. Squeeze gently to judge ripeness.
Peak Availability: August and September
Primary Source Countries: Mexico, United States



Originating from Florida in the 1940’s, Kents are ideal mangos for juicing and drying.

Flavor: Sweet and rich
Texture: Juicy, tender flesh with limited fibers
Color: Dark green and often has a dark red blush over a small portion of the mango
Shape: Large oval shape
Ripening Cues Kents have yellow undertones or dots that cover more of the mango as it ripens. Squeeze gently to judge ripeness. 
Peak Availability: January to March and June to August
Primary Source Countries: Mexico, Ecuador, Peru


Tommy Atkins

Hailing originally from Florida, Tommy Atkins is the most widely grown commercial variety coming into the United States.

Flavor: Mildly and sweet 
Texture: Firm flesh due to fibers throughout
Color: A dark red blush often covers much of the fruit with green and 
orange-yellow accents
Shape: Medium to large with oval or oblong shape
Ripening Cues: This mango may not provide any visual cues. Squeeze gently to judge ripeness.
Peak Availability: March to July and October to January
Primary Source Countries: Mexico, Guatemala, Brazil, Ecuador, Peru

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