Mangos Provides general information including history, nutrition and serving suggestions. Mangoes vary in color depending on the variety and exposure to sunlight. Most mangoes start off with a dark green skin color and develop patches of gold, yellow, or red as they mature. The skin is smooth and encloses yellow to orange flesh that is softly moist and richly flavored. Mangoes emit a pleasant scent of pine and peach from the stem when ripe. Here is a helpful tip when selecting mangoes: no fragrant aroma usually means no flavor.Mangoes may be round, oval or kidney shaped, and are About the size of a small melon or large avocado. The most popular varieties are Tommy Atkins, Kent, Keitt, and Haden.Mango is high in vitamin A and a good source of vitamin C A whole mango should be sliced in half lengthwise, like a bagel with a sharp fruit knife, then cut into quarters. Hold each piece down against your plate with a fork, skinside up, and pull the skin away. The mango can then be cut up and eaten with a spoon. You may also be served one that has already been cut — halved, perhaps, with the stone removed but the skin intact. Eat this like an avocado, with a spoon.

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