Lucky for tropical fruit lover's, mangos are in season from March until June. If you don't love them already, there are many reasons to become a mango-convert: They are an exceptional source of vitamin C—a 100 gram serving or a half-cup of mango pieces provides about half of a day’s requirement. Mangos have also been found to provide a few antioxidant phytonutrients such as carotenoids (like beta-carotene), tocopherols (vitamin E relatives), and other phenolic and polyphenolic compounds (classes of plant chemicals that typically have antioxidant properties). One polyphenol called mangiferin, which is found in mango and a few other plants, has attracted special attention from scientists due to its antioxidant activity and its potential health benefits.

Not only are mangos high in antioxidants, they also have a relatively low glycaemic load: Researchers found that, compared with other tropical fruits, including pineapples, durians, and rambutans, mangos triggered a lower increase in blood sugar levels in people with type 2 diabetes. When you're at the supermarket, you'll know a mango is ripe when it's skin is a deep golden yellow and it feels soft to the touch.

Source: Comprehensive Reviews in Food Science and Food Safety