Naomi mangoes are oblong with pale to dark green skin, though occasionally have a red blush. The color can be misleading, and the only real way to determine whether these large mangoes are ripe is by touch. The skin should give slightly to the touch, and even then, the mangoes could rest for a few more days. Naomi mangoes are fiber-free with a thin seed, allowing for a greater amount of smooth-textured, orange-yellow flesh.
Mangoes are best eaten fresh, out-of-hand, but can also be added to fruit salads, pureed for smoothies, or added to any number of savory dishes. To prepare, slice pieces of mango from around the seed and cut the flesh in a crosshatch pattern. Turn the slices inside out and cut the cubes from the skin. The cubes freeze well for use later. Mangoes pair well with various stone fruits, citrus, and berries; and can be used in a variety of baked goods like muffins.
Place mangos in a paper bag at room temperature to speed up ripening. Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored in the fridge for up to five days.