Mango

Ripen at room temperature in a paper bag to speed up the process. Once soft and fragrant, move to the fridge to halt ripening. Unripe mangoes will not ripen well in the fridge.

5-7 (if already ripe)

3-6 (peeled, pitted, cubed or puréed)

3-5 (until ripe)

To test ripeness: gently squeeze near the stem end—it should yield slightly to pressure, not be mushy.

To peel and pit: slice lengthwise on either side of the flat pit, then score the flesh in a crosshatch pattern and scoop or invert the skin.

Fragrance is a good sign of ripeness—a ripe mango smells sweet and aromatic near the stem.

Different varieties (Ataulfo, Alphonso, Kent, Haden) have varying sweetness and fiber content; experiment to find your favorite.

Refrigerating unripe mangoes—they won't ripen properly in cold conditions.

Cutting into an unripe mango—the flesh will be stringy and bland; patience pays off.

Throwing away mangoes with small black spots on the skin—these are usually harmless and don't indicate spoilage.

Forgetting to account for the large pit when planning portions.