We asked Aliza Green, author of Field Guide to Produce, for advice on this one.

Mangoes vary greatly in size and consistency. 

1 Look for mangoes that are football shaped rather than thin or flat. The flatter mangoes may be stringy.

2 Avoid shriveled mangoes. The mangoes that are fuller and rounder usually have the deep color of a ripe peach instead of the yellowish green that the other varieties have.

3 Avoid mangoes with a sour or alcoholic smell. Because of their high sugar content, mangoes will ferment naturally.

4 Most mangoes when you buy them in the store are hard. They must be fully ripened before eating. Leave in cool room temperature until the flesh is yielding but not mushy.

5 Peel color does not indicate ripeness, but most varieties will turn yellow as they ripen (except the Keitt and Kent, which can be ripe while they are still green).

6 Check the area around the stem; if it looks plump and round, the mango is ripe. With the stem end up, smell the mango. A ripe mango will have a sweet, fruity aroma and be slightly soft to the touch, like an avocado or peach.

7 A few brown speckles is also a normal indication of ripeness.

8 Once you've ripened the mango, you can refrigerate it for up to 4 days.