at this time of year, there are two mangoes more readily available: Keitt and Kent
both are desirable, but would be good to tell one from the other.
mangoes often have stickers on them, but unfortunately, the cultivar isn’t always mentioned.
below is definitely keitt, due to size and long-ish shape. It may appear dull with a deep green or light green, but that does not necessarily mean it is sour or immature. Best way to tell is by judging its weight vs size. If heavy for size and with a bumpy contour, it is likely mature.
if identifying mangoes by appearance is too much to process, you can always ask your grocer to show you the crate. The cultivar is often stamped at one side(below)
below are keitt and kent. Kent is the ruddy and tubby one, while keitt is the duller-colored and larger specimen. Keitt’s can come as 8" long behemoths.
mangoes are stone fruits. And like some stone fruits, mangoes are most refreshing to eat while the flesh is rather firm. Mangoes are also like certain pomes, ripening from inside out. Below are the seeds of keitt and kent, left and right respectively. Keitt’s pulp , like its outer peel, is lighter in coloration, while kent, like its ruddy peel , is a deeper yellow, if not orange. Though keitt is lighter in color, it is just as good as kent. Keitt is a bit more juicy, while kent is a bit more firm.
keitt and kent are at their best when still quite firm, bordering on crisp, instead of soft. We prefer to eat them as mango chips(below) Both keitt and ketnt will be sweeter when soft, but no longer as refreshing. Take note of the greenish tinge(which are inner layers of the skin). The skin is actually edible, and probably has lots of antioxidants, but best to wash with soap and water to remove possible residues, and simply just shave the peel really lightly .
for some reason couldn’t find photos of manila mango(aka champagne/ ataulfo/honey-- among a laundry list of fancy monikers). Manila is generally smaller than keitt or kent, but overall the most pleasing to one’s tastebuds in my opinion. The only desirable trait that keitt/kent has(other than being larger) that manila does not have, is that keitt and kent do not oxidize like apples when sliced and kept in the fridge. Manila will start browning after a day or two, whereas keitt and kent retain their colors well.
lastly, there is another cultivar that is commonly sold in usa , usually at the beginning of the year: Tommy atkins cultivar, which has the same external appearance as kent(though kent is generally larger).
tommy also has a deeper yellow or orange pulp, like kent, but unfortunately does not have the pleasant aromatics, and not as sweet. I predict that growers in mexico/central/south america will ultimately disregard tommy atkins