a ripe mango can be determined best this way: not by feel, because it can feel soft but still be fibreous, and not by color, although a deep red *usually* indicates ripeness, but by *smell*. If the stem is still there, pop it off, and smell the place where the stem just came from. If it smells fragrent and sweet and almost nectar-ish, the fruit is ripe. A truly ripe mango will have the texture almost betweeen a rich sorbet and a mousse, and have a deep somehow but not overbearingly sweet flavor.