The ripest mangoes have a sweet fruity aroma at stem ends and flesh that gives slightly when gently squeezed. (Don’t judge by color; redness doesn’t always equal ripeness.) Refrigerate ripe mangoes for up to five days. Firm mangoes ripen at room temperature; speed the process by placing in a paper bag.
Kent’s color is unusual—green with dark red overtones and small yellow dots. This large oval mango is similar to Keitt and quite juicy. Grown in Mexico, Ecuador and Peru, enjoy them from January until April, and late-May until mid-September.