- Texture: This is pretty straightforward. For most mangos, the first stage of ripening involves getting nice and soft—think the same feel as a ripe avocado.
- Color: The mango will go from green to some shade of yellow/orange. The mango doesn't have to be fully orange, but it should have mostly orange or yellow spots. The big exception to this rule is the Tommy Atkins variety, which will not change color—this mango is best used in sour applications, like pickling (more on this in a moment).
- Fragrance & Sap: This is the most important tell for when a mango is ready to eat—it will get very fragrant and ooze sap without prodding. For the most part, regardless of texture or color, if a mango is filling the room with fragrance and also sapping, it's ready to eat. The major exception here is the Ataulfo, which may not turn super fragrant or sappy even when it is fully ripe (instead, it gets wrinkly—that's a surefire sign it's ready to go).