Many aficionados claim the only way to eay a mango is over a sink - they're that juicy!  Mangos are is season from January through October.

When ripe, a mango yields to gentle pressure like a ripe avocado, and the stem end has a gentle aroma.  choose plump mangos, avoiding those with shriveled or bruised skin.  Ripen at room temperature, uncovered, out of direct sunlight.  Refrigerate ripe mangoes in a plastic bag for up to 3 days.

To peel and pit a mango, place it stem-side up.  With a long knife, make a vertical slice starting at 1/4 inch to the right of the stem.  Repeat on the other stide.  Lightly score the flesh of the mango into diamonds.  When scoring, go down to, but not through, the skin.  Buckle the skin, pushing the flesh outward so the it resembles a porcupine.  slice offthe cubes.  When cooking, heat gently.