Look for a fruit with texture thats somewhat soft, but not so soft that it feels mushy at all. Theres a sweet spot there, and I'm sure that you'll know it!
Past that, look for a fruit that feels heavy for its size.
Colors definitely vary between varieties, but largely speaking, avoid green mangoes which are generally underripe — unless you're making a chutney!
Smell is a great signifier, so look for a mango with a nice floral smell emanating from it’s tip, which doesn’t seem overripe, sweet, or fermented whatsoever.
Once your mango is fully ripened, store it in the fridge for longest life.
If the mango needs to ripen it a bit more, you can awlays leave it out for a day or two until its good and ready.
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