Mangoes come in ovals, kidney shapes, and rounds, usually the size of a large avocado. Their flavor is peach touched with lime or perhaps pineapple; their texture is much like that of a peach but sometimes fibrous. Mangoes may be available in January but are sweeter later in the seasonΓÇöJune is the peakΓÇöand they may continue through August. Select plump fruits without blemishes, soft spots, or shriveled skin. Skin color differs according to variety; the Keitt mango can be solid green when ripe. However, avoid any green fruit with a grayish tinge, for it may not ripen properly. Mangoes are usually shipped underripe, as they ripen well after picking. Ripen them uncovered at cool room temperature out of the sun, turning occasionally; at warmer temperatures, they may ripen too quickly and the flavor may be altered. You also can ripen mangoes in a paper bag. Mangoes are ripe when they are richly fragrant and yield when you gently press them between your hands. Black speckles on the skin are to be expected. Refrigerate ripe mangoes in a perforated plastic bag in the crisper for up to 2 days.
To cut up mangoes: you first must cut the flesh from the long, broad, thin-edged pit. Score the skin lengthwise in quarters and pull off the peel. For an oval mango, hold it on one thin edge on a grooved cutting board (to catch the juice). With a sharp serrated knife, slice down either side of the pit, which is about 1/2 inch thick, removing two thick pieces. Cut the remaining flesh from the pit. Cut the flesh as desired. For a round mango, peel the same way. Then, working on one side at a time, cut the fruit down to the pit in slices or cubes, slide the knife down underneath and cut the pieces free of the pit. Repeat on the other side.
Serve raw mangoes slightly chilled all the ways you would peaches and papayas. They are delicious cooked in chutney, sautéed with chicken and fish, or garnishing grilled meat and poultry. A touch of orange with mango—as with peaches—is lovely. Mangoes are very good canned and frozen.
