Reply #3: Right - that's true about ripeness.

[Duer 157099]

I'd amend it to say that the stage of mango that I prefer to eat, reminds me of a mix of a peach and pineapple, which are themselves also at the same ripeness that I like each of them.

I guess that describing the chemical components and their concentrations and pH might be the only objective way to actually do it. And I have no doubt that such flavor profiles actually exist in food laboratories.