Mango

The fragrant, juicy sweetness of a ripe mango is one of life's true pleasures.  Many aficionados claim the only way to eat a mango is over a sink- they're that juicy! Mangos are n season from January through October.
When ripe, a mango yields to gentle pressure like a ripe avocado, and the stem end has a gentle aroma.  Choose plump mangos, avoiding those with shriveled or bruised skin.  Ripen at room temperature, uncovered, out of direct sunlight.  Refrigerate ripe mangoes in a plastic bag for up to 3 days.
To peel and pit a mango, place it stem-side up.  With a long knife, make a vertical slice starting a t 1/4 inch to the right of the stem.  Repeat on the other side.  Lightly score the flesh of the mango into diamonds.  When scoring, go down to, but not through, the skin.  Buckle the skin, pushing the flesh outward so that it resembles a porcupine.  Slice off the cubes.  When cooking, heat gently.