It is a natural form of ripening of the fruit thanks to a specific control of temperature, humidity and air exchange, the so-called “climacteric ripening”. It is a slow ripening without shocking through ethylene, when the fruit ripens naturally from the center to the skin (the process is the opposite in ethylene ripening plants).

We can probably encounter the Kent variety most often in our stores. It has a delicate flesh without any significant fibers, its taste and consistency resemble a peach.
If you come across a fruit that is a little wrinkled on the surface towards the tip, this is not a defect and it does not change the taste of the mango. Ripe mango is soft, flexible on the surface and very sensitive to bruises.

If you want to store ripe mangoes longer (in the Ready To Eat stage), ideally keep them in the refrigerator. Leave hard and unripe fruits loose at room temperature. On the window sill, unripe mangoes can be slightly coloured – by breaking down chlorophyll, yellow/orange/red carotenes appear.
When ripe, the taste and consistency of the mango improves. Bound water is released from the molecules and the mangoes are juicier. By breaking down starches, sugars are formed, the mango gains sweetness and its aroma improves. If we really want to enjoy a ripe mango, let its aroma develop before consumption, again at room temperature.

Mango is best eaten by cutting it lengthwise and removing the large stone. The flesh is removed from the cut fruit with a spoon or the fruit is peeled and then cut into slices or cubes. It is delicious fresh, chilled, alone or in fruit and vegetable salads. Mango is very popular with lovers of cocktails and so-called smoothies, where the fruit is blended alone or with the addition of crushed ice, frozen fruit, honey or yogurt. It is used as a common ingredient in chutneys, as a side dish to salty and meat dishes and sauces. It is also delicious in combination with camembert-type cheese. It is used to make ice creams, juices, dried mango is added to cereals and baked desserts or to Indian meat mixtures with rice and curry.

The most common countries of origin are Brazil, Peru, Ivory Coast, Senegal.
Mangoes contain vitamin A, C, beta-carotene, potassium and fiber.