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Whenever I reach for a mango in the grocery store, I hear my maternal grandmother’s voice. We used to go fruit shopping along the canal bank near her home in Lahore during my summer vacations.
The fruit vendor balanced a wicker basket on the back of his bicycle, stacked high with whatever mango was in season at the time. My grandmother, who always cooked by instinct (no recipes), chose mangoes the same way: by memory and feel. But there were some rules that she taught me.
She would inspect each mango (choosing a good one is serious business) and bring it close to her face to take in its fragrance. Then she’d check the stem for sap, look for blemishes, and press the bottom gently. It was like a ceremony; a whole process.
The vendor, who knew her routine, would teasingly ask, “You know I have the best mangoes for you, don’t you trust me?” But for my grandmother, it was a ritual, not a question of mistrust. She would smile and nod at him, and into the brown paper bag the mangoes would go.
I still choose my mangoes using a few tips and tricks I learned from her as a child. Sure, I’m buying them at a grocery store now, but her words of wisdom still apply. I love the same ritual of choosing a mango, and I hope I can inspire you to enjoy it too.
Mangoes in North America
The mangoes you’ll find in most American grocery stores are typically grown in Florida, with some imported from Mexico, South America, and the Caribbean. The varieties may differ from what I grew up with, but the basics still apply. Mangoes are usually sold underripe so they don’t bruise during shipping. Once home, leave them on the counter, where they’ll soften and sweeten over a few days.
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How To Choose a Perfect Mango
- Smell: This is the first thing I learnt from my grandma. Follow your nose, let scent be your guide. A ripe mango should have a sweet, floral fragrance, particularly near the stem. Admittedly, most mangoes one finds in North America aren’t super fragrant, but I still check (I can’t help myself). Once in a while, you may find one that smells gorgeous, and if you do, you’ll know you found a keeper.
- Touch: Pick up the mango (no squeezing—believe me, you don’t want stares from people who think you’re destroying the fruit!). Press it gently, and if it gives a little, it is ripe. It should not feel mushy. If it ticks all the boxes, buy it and take it home.
- Skin: With Ataulfo (champagne) mangoes, slight wrinkling is actually a good sign. Steer clear of mangoes with black spots or big bruises.
Common Mango Varieties
- Ataulfo (Honey or Champagne): These are small with a golden-yellow color. When ripe, they are slightly wrinkled. That is not a bad thing. They are creamy and sweet.
- Tommy Atkins: This is the most widely available variety and have a red-green skin with firmer flesh. They are less fragrant. Don’t go by color—check for tenderness and weight (they should feel heavy).
- Kent: This breed is juicy and less fibrous. These often stay green even when ripe, so rely on weight and gentle pressure rather than color.
- Other: If you can find mangoes from India or Pakistan during peak season (Spring or Summer), you will smell their ambrosial scent from a mile away. The varieties to look for are: Alphonso and Kesar, from India, and Sindhri and Chaunsa (also called Honey Sweet) from Pakistan.
Don’t Overthink It
Of course, mango varieties come in all kinds of colors, shapes, and sizes, so don’t rely solely on color when choosing one.
At the end of the day, trust your instincts. While I provided some simple tips to guide you, choosing a mango isn’t just about ticking boxes. The more you do it, the more you’ll know what a good mango looks and feels like. That’s how my grandmother taught me. And when you slice through a perfect mango and enjoy it with a dollop of fresh cream, you will be glad you chose the right one.
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