I never bother with a mango till it is slightly soft and I can smell the fruit. If I cant smell the fruit, it aint ready, and if it is firm and I can smell it, it still aint ready (for me).
Grilling: Just put it on the grill for an hour, turn it occasionally if you like, or just let is sit. Then split it open with a knife, cut it so you have the skin like a pair of doors, peel them back and eat the inside with a spoon. Nom-nom!
How do you slice them so you get anything other than the long sides?Do you peel them first?
I have seen the video of doing th criss cross cuts and turning the skin inside out but that only works on the outer slice, 2 per fruit. What about the rest?
How do you grill them? Do you use a soft ripe one on the grill or a firm one?