To check a mango for ripeness, hold it in the palm of your hand and give it a gentle squeeze. It should give slightly. Mangoes that are allowed into the United States have a thick skin that protects the flesh from most damage. The skin should be taut, not shriveled, however. Don't worry if your mango has a few surface blemishes.
Some mangoes have black spots that frighten away some consumers.
But they're just a sign that the sugar content is high. Mangoes should be stored at temperatures between 55 and 65 degrees in a dry place. As with all tropical fruit, whole unripe mangoes should never be stored in the refrigerator. Once ripened, mangoes can be stored in the refrigerator but should be consumed within a few days. The Federal Drug Administration says that a serving size is one-half a mango, but I can never eat less than one.