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 several 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 several 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 glycemic 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 store, 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