The mangoes we usually find in the markets here ripen to produce very sweet, juicy orange flesh. I love the texture and taste of the manila mango, simply diced and served as a flavor contrast to grilled dishes, enchiladas or in salsas. If you like mangoes with less sweetness to them but can't find manila mangoes, use mature but underripe ones. It should have a fragrance and the skin should give slightly when pressed. Some books say a mango is ripe when it has a pink blush to it, but that depends on the variety.
Manila mangoes are a banana-colored yellow when underripe and ripe both.
Smell and touch are the key. Salsas in most parts of Mexico predominantly include tomatoes. But the Yucatan, Central America, and the island countries typically combine such local ingredients as fruits, black beans, avocado, and jicama - the bulbous root vegetable that is slightly sweet and very crunchy, like a water chestnut. While salsas are usually chunky and served with both cooked and raw foods, Cubans serve a variation influenced by the Spanish known as a mojo. Mojo's are more liquid and blend together olive oil, citrus juice, garlic and herbs, and endless mojo variations exist.