The mango has a spicy fragrance, a peach/pineapple-like flavor with citrus undertones, and a wonderful way of enlivening salsas and sauces. It can be substituted for peaches in recipes. Different varieties will ripen to different colors. Some black spots are normal and a sign that the sugar content is high. Ripen firm fruit uncovered at room temperature until it yields to slight pressure and has a sweet aroma. Cover and refrigerate ripe fruit for up to three days. To peel: Stand mango on end and slice downward as close to the oblong pit as possible until all fruit is removed. Lay pieces flat, skin side down, and score in cross-hatch pattern without cutting through peel. Run knife flat across peel to remove chunks.