I live in the north, and it's very clear to me that mangoes are not here. You can only say by looking at them. Trees in these parts do not produce such big things. So when buying a mango in a grocery store, we are unlikely to know if they are ripe and we really do not know how to treat them when we get them home
If you've ever been in a mango, you know the best way to choose a mango is to find a mature one to hang on a tree – it's not likely to be a sight in our grocery store.
There are two main types: large reddish-green (long to eight inches) and small yellow (three or four) inches long). Mangoes are quite soft when ripe, even softer than ripe avocados. If they were taken in green, they would often become brown inward instead of ripening, and in this case they have very unpleasant tastes. It has nothing to do if it happens, except throwing it into your pile of compost
When buying a mango, it's a challenge to know what's going on under the skin, but here's advice to help you; dark spots or defects almost always show internal problems for mango while they will have a nice and aromatic flavor if ripe properly
If you buy mango that is not soft enough to be ripe and does not emit a visibly pleasant smell, put them in a brown paper bag with a few semi-dry bananas. Bananas emit ethylene gas when ripened, which is a gas used to ripen fruit in commercial packing plants. The mature mangoes are such tastes; it is certainly worth the effort to try to ripen them. But if you get a completely green mango, I'd recommend using those in your cooking instead of buying green mango, trying to ripen them. They will have a pleasant taste. You can cut them and mix them with rice and vegetables, add them in soups, put them in a fruit salad or mix them to enjoy the meat.
Be certain at some point in your life, fresh ripe mango straight from the tree. There is nothing in the world that is so delicious.