Mango Buyer’s Guide

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.

The six types of mangoes commonly found in supermarkets are usually generically labeled and vary seasonally. Here’s how to discern which luscious mango is in your market today.

Ataulfo mangoes, from Mexico, Ecuador and Guatemala, are small and yellow with a flattened oval shape. Their delicate flavor balances spicy and sweet notes, and the texture is delightfully buttery. Ataulfo appears briefly in January and returns mid-February until mid-August.

Francine, from Haiti, has an unusual S-shape. It’s sweet and creamy with a greenish-yellow hue. Look for Francine from mid-March until September.

Haden’s luscious pineapple-peachy tropical taste epitomizes the general perception of mango’s flavor. Green-to-yellow with red bursts, Haden is medium-to-large and either oval or round. Hadens hail from Mexico and South America, fill shelves from mid-February until August, and return in mid-October until year’s end.

Keitt is rich, sweet, fruity and silky-smooth. Green in color with a modest crimson blush, Keitt is grown in the U.S., Mexico and Puerto Rico and floods stores May through September.

Kent’s color is unusual—green with dark red overtones and small yellow dots. This large oval mango is similar to Keitt and quite juicy. Grown in Mexico, Ecuador and Peru, enjoy them from January until April, and late-May until mid-September.

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.