Mango is getting more and more popular in the US. There are several variations, and I know that when I first bought mango I didn't like the flavor AT ALL... here are some points to help you get the right mango, serve it when it is ripe, and how to cut it to serve it properly.
There are two major types of mango and a wide range of varieties of mango. The two major types are champagne and haden. It is very easy to see the differences between them - Champagne is yellow, haden is green / red. I prefer the champagne, they ripen quickly and are sweet. Haden has fibers and are more difficult to tell when ripe. 
Picking a mango. The champagne mango will ripen fairly quickly. If you are wanting a fully ripe mango it should be fully yellow and will give a little when you squeeze it. It may also leak juice from the stem end. I usually purchase several at a time and let them ripen naturally on my counter. If it takes more than 2 days to ripen on the counter, it will never be sweet. The haden mango - a ripe haden mango will be more yellow and red rather than green and red and will always weep from the stem. It should give a little when squeezed.
Picking a mango. The champagne mango will ripen fairly quickly. If you are wanting a fully ripe mango it should be fully yellow and will give a little when you squeeze it. It may also leak juice from the stem end. I usually purchase several at a time and let them ripen naturally on my counter. If it takes more than 2 days to ripen on the counter, it will never be sweet. The haden mango - a ripe haden mango will be more yellow and red rather than green and red and will always weep from the stem. It should give a little when squeezed.Cutting a mango. This was the hardest for me... I peeled the first one I got... and got a horrible after taste. The mango has a long slender seed in the middle. Start at one end of the mango and cut as close to the seed as possible. You will almost have cut it in half lengthwise. Set it in your palm skin to skin and cut a tic-tac-toe grid in it without going through the skin. When finished scoring the mango, gently push the skin so the cubes stick out. Use your thumbs to gently remove the cubes. Serve and enjoy.
Recommended reading: http://www.champagnemango.com/site/varieties
Now you know how to buy, check for ripeness, and how to serve... but WHY? Mangoes have many great health benefits. They aid in digestion. For those that have problems with indigestion, the enzymes in mangoes help settle the stomach and reduce acidity. They help lower cholesterol. Mangoes are high in dietary fiber, pectin, and vitamin C which help lower LDL cholesterol numbers. Mangoes are also high in Vitamin E which has been known to help regulate sex hormones and is good for skin, hair, and nails. They also help boost memory and and concentration due to the Glutamine Acid. Mangoes are high in iron and are great for those of us that are anemic. One mango a day will significantly boost your iron. The enzymes in mangoes also regulate your sugar levels in the body helping with diabetes. And finally - the two big boys - Cancer and Heart Disease. Mangoes are known to prevent both due to the high levels of antioxidants.
I eat my mango plain - no sugar, no salt, no lime, nothing... One mango a day during their season. But there are many other ways to serve mango... chutney, salsa, in savory dishes.. etc...
More Recipes: http://freshmangoes.com/mangorecipes/recipes.html
Blessings... E
