One of the most popular fruits in the world—the united states alone imports 250,000 metric tons annually—the exotic yet accessible and inexpensive mango is also one of the healthiest.

Mangos are packed with essential nutrients like vitamins A, B, and C, plus the minerals potassium, calcium, and iron, along with helpful digestive enzymes and antioxidants like beta carotene.

Early-spring mango varieties like Tommy Atkins, Haden, and Ataulfo are grown in Mexico, and the Irwin is from Costa Rica. To tell if a mango is ripe, you’ll need to know the variety. “We tend to buy with our eyes, looking for red mangos, but some of the best-tasting varieties aren’t red at all,” says Claude Aaron, H-E-B produce buyer. 

When ripe, Tommy Atkins mangos are mixed reddish and green, Hadens are orange-red, and Ataulfos and Irwins are greenish yellow to golden. Use your nose first—if it smells delicious, it will be. And then use another of your senses: touch. If the fruit yields to gentle pressure, it’s ready to eat.

Never store mangos in the refrigerator before they’re ripe or the flesh will turn brown. As for cutting, mangos have a flat pit in the center, but taking it out is a cinch once you know how.

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