Red and green, eh? Sounds like one of the varieties we get here too, and it doesn't necessarily mean it's not ripe, if it's the same variety. Go by feel -- do a squeeze test much like you would for a peach or a pear -- if it doesn't "give" to the squeeze it's not ready. Put it in a paper bag and leave it on your counter for a day or so. That should take care of it.
I use mangoes in fruit salad or on top of waffles. Peel with a potato peeler. Score lengthwise every 1/2 inch or so, and then cut crosswise, with a sort of scooping motion to take the chunks off the stone. Only cut as deep as is easy to do, and you'll leave the stringy bits behind on the stone.
Another thing -- if you also see another variety of mango, slightly smaller and yellow all over - called Atalufo, I think, or something quite similar -- try them. I like them even better. Easier to handle and tastier. We don't get them all the time, though.
Good luck! They are sooooo wonderful!
I use mangoes in fruit salad or on top of waffles. Peel with a potato peeler. Score lengthwise every 1/2 inch or so, and then cut crosswise, with a sort of scooping motion to take the chunks off the stone. Only cut as deep as is easy to do, and you'll leave the stringy bits behind on the stone.
Another thing -- if you also see another variety of mango, slightly smaller and yellow all over - called Atalufo, I think, or something quite similar -- try them. I like them even better. Easier to handle and tastier. We don't get them all the time, though.
Good luck! They are sooooo wonderful!
