Most residents know that come summer, mango season arrives in full swing — and nothing captures the spirit of Maui’s warm months quite like that first ripe mango, plucked from a neighbor’s tree or snagged at a local farmers’ market. While many varieties thrive across the islands, three appear most commonly: the Rapoza, the Pirie, and the crowd favorite, the Haden. Selecting a ripe mango is a sensory exercise. Start with the smell — ripe fruit carries a sweet, tropical fragrance — then give it a gentle squeeze. A little give signals readiness; too much suggests it has passed its peak. Color offers a final clue: Rapozas turn yellow with red or purple undertones, Piries show yellow and green with little red, and Hadens ripen to a patchwork of red, yellow, and green. Cutting a mango is its own small art. Slice along each side of the fruit, steering clear of the fibrous central pit — the fleshy halves are where all the pleasure lies. Dice them into a salsa, spoon over morning yogurt, or blend into something tropical for a cooling counterpoint to the summer heat. Arrive before peak season, and green mangoes are worth seeking out as well — they take beautifully to pickling. Either way, summer on Maui comes with its own particular sweetness.