Mangos in Hawaii taste like tropical peaches: succulent, sweet and juicy, with a seed in the center.
Taste: With over 50 varieties, they all taste slightly different.
How to eat: Slice the wider “cheeks” from either side, score the flesh with a sharp knife, and scoop out with a spoon.
Selecting: Some mangoes have skin-deep black spots, which are caused by raindrops. Choose a different one if spots are soft.
Storing: Refrigerate for up to three weeks.
Season: Favorites, Haden and Rapoza mangos come on in late April, peak in July and August, and start to fade in September.