Mango-taste

Generally, once ripe, mangoes are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are ethylene producers and ripen in transit, they do not have the same juiciness or flavour as the fresh fruit. A ripe mango will have an orange-yellow or reddish skin. To allow a mango to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.

Ripe mangoes are extremely popular throughout Latin America. In Mexico, sliced mango is eaten with chili powder and/or salt. Street vendors sometimes sell whole mangoes on a stick, dipped in the chili-salt mixture. In Indonesia, green mango is sold by street vendors with sugar and salt and/or chili. Green mango may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Guatemala, Ecuador, Nicaragua and Honduras, small, green mangoes are popular; they have a sharp, brisk flavour like a Granny Smith apple. Vendors sell slices of peeled green mango on the streets of these countries, often served with salt. In Hawai'i it is common to pickle green mango slices. Ayurveda considers ripe mango sweet and heating, balancing all the three doshas(humors) and acts as an energizer.
Raw mangoes are used in making pickles and condiments due to its peculiar sweet and sour taste. Dried and powdered raw mango is sometimes also used as a condiment in Indian cuisine.

from wikipedia
Fruits