All Things Mangoes: Selection, Storage and Ripening.

Things to remember when choosing mangoes

Color isn't a good indicator of ripeness.
Touch indicates ripeness. Once ripened, you will feel the tenderness of the flesh inside, just like pears or avocado.
Some species of mangoes have a fruity aroma around the stem when ripe.

Unripe mangoes are to be kept at room temperature away from the sun and not be refrigerated.
Mango ripens at room temperature.
To avoid over-ripening, store your ripened mangoes in a refrigerator.
Ripe mangoes stay well in a refrigerator for one week.

Use a knife and a cutting board.
Keep the mango straight so that the fruit stem is high. A flat hole or fruit seed starts from the stem to the base—one cuts around the shaft or the mango seed.
Make vertical cuts on opposite sides an inch away from the smoke. Cut into two pieces, cut them in half with two halves, or cut the meat using a spoon.
Another way to enjoy mango is to make a grid pattern on the meat without cutting the skin and removing the individual mango cubes.

Mangoes contain dietary fiber, phytochemicals, vitamins, polyphenols, essential nutrients, and minerals.
The vitamins like A, E, and C make up 25%, 76%, and 9% of RDA (recommended dietary allowance at a performance of 165 grams)
Alphonso mango has pigment antioxidants-carotenoids and polyphenols- omega-3 and polyunsaturated fatty acids.
Organic Alphonso mango peel has excellent value for dietary fiber. The antioxidant pigments contained within the outer skin and inner pulp are pectins.

India is the largest producer of mangoes globally, planting 14 million tons annually (Global production is 25 million tons).
The country exports 60,000 tons of mangoes worldwide.
There are more than a thousand species of mountains in the Alphonso, Kesar, Dashehari, Chausa, Langra, Banganpali, Neelum, and Totapuri world famous.
Species are named after their colors, origin, texture, and taste.