So how do you pick a ripe mango? It's actually pretty simple. Just use the same technique you'd use for picking a ripe avocado or a peach. Give mangos the squeeze test, but be gentle! A ripe mango should give just a bit when squeezed while an unripe mango will feel firm. In terms of flavor and sweetness, smell mangos by their stems. You should get a pretty good sense of what the mango will taste like by simply giving it a sniff.

What's the best way to cut a mango? There are a few techniques out there and you may already have one that works for you. It's important to know that mangos have a long, fairly thin seed in the middle and you'll need to work around it (not through it). One option is to slice off the sides, then use a spoon to scoop the the flesh off the peel. But typically our preferred method is to simply use a vegetable peeler to remove the tough skin then slice planks off the sides and dice those. Then go back and trim off any extra fruit you missed.

What about frozen mango? Yup, frozen mango would work in this recipe, though it may not have as sweet of a mango flavor compared to using fresh. When starting with frozen, be sure to thaw them first. You'll want to chop the thawed chunks finer before assembling your salsa.