The ripest mangoes have a sweet fruity aroma at stem ends and flesh that gives slightly when gently squeezed. (Don’t judge by color; redness doesn’t always equal ripeness.) Refrigerate ripe mangoes for up to five days. Firm mangoes ripen at room temperature; speed the process by placing in a paper bag.
Tommy Atkins, imported from Mexico, Guatemala and South America, is found year-round. Oval or oblong-shaped, it’s slightly sweet with a fairly fibrous texture. Its color falls between green and gold, with a pronounced red blush.