There are actually dozens of different types of mangos and are similar to apples in that regard. So many varieties exist even though you may not see them commonly in your grocery store. I used fresh ataúlfo mango, which is easy to find in Puerto Vallarta, Mexico where I spend a lot of time, and in more tropical climates. I love these mangos because they are naturally quite sweet, not stringy, and have a great texture similar to a ripe peach. However, the fresh mangos that we commonly see in the United States are called Tommy Atkins mangos and they are just fine too. These are also the species of mango that tend be be what's in frozen bags of mangos, hello Trader Joe's.