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The easiest method is to slice off the sides (cheeks) from the pit, score the flesh in a grid pattern without cutting through the skin, then turn it inside out and slice off the cubes.

Yes, peel and cube the mango, spread the pieces on a tray to freeze individually, then transfer to a sealed bag. They can be frozen for up to 6 months.

Mango skin is technically edible but has a tough texture and bitter taste. Most people prefer to peel it before eating.

Sprinkle the cut mango with lemon or lime juice to slow down browning and store in an airtight container in the fridge.

Yes, green mangos are commonly used in salads and pickles for their tart flavor.

Peel and dice mango, then blend the flesh until smooth. For a finer texture, strain the puree through a sieve.

Absolutely, mango is delicious in salads, salsas, chutneys, and as a topping for meats or seafood.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

A ripe mango will give slightly when gently squeezed and have a sweet aroma near the stem. The skin may turn red, yellow, or orange, depending on the variety.

Store unripe mangos at room temperature until they ripen. Once ripe, refrigerate them for up to 5 days.

Mangos can be used in smoothies, salsas, salads, desserts, chutneys, or grilled for a sweet addition to savory dishes.

Place cut mango in an airtight container in the refrigerator and consume within 2-3 days for the best flavor and texture.

Citrus, coconut, ginger, mint, chili, and yogurt all pair well with mango in both sweet and savory dishes.

Yes, mango can be used in muffins, breads, cakes, and pies for a sweet, tropical flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Blend mango with ice, yogurt, or milk for smoothies and lassis, or puree it to add to cocktails and mocktails.