Mangos are available fresh or canned. There are dozens of different varieties. Mangos have a center pit and when ripe are extremely sweet  and juicy with pulp tasting like nectar and peaches. 

Known in India as the heavenly fruit, the mango originated in the tropical and subtropical regions of Burma and India. Although the first mango trees were brought to South Africa before the turn of the 17th century, mango production started in earnest in this country only at the beginning of this century. Today the development of cultivars has resulted in the creation of the perfect mango. Needless to say, more fresh mangoes are eaten world wide than any other fruit. Most consumers however, believe that a mango is just a mango. But there is a large variety of these juicy fruit to choose from:
To store mangoes correctly, one needs to understand the difference between maturity and ripening.  A mature mango is one which, when picked, will ripen when placed at the correct temperature.  During ripening, a mango softens, becomes juicy and develops its wonderful flavors and aromas Mangoes should be ripened at 18 to 23 degrees Celsius. The higher the ripening temperature within this range, the greater the rate of ripening. Relative humidity should be maintained at 90%.  The rate of ripening is positively related to the ripening temperature, the stage of maturation at which the fruit was harvested and the time delay from harvest.  Ripening will be slower at the lower temperatures and faster at the higher temperatures within the above stated range. Ripening can be expected to occur after 3 to 14 days from the time of fruit exposure to ripening temperatures. Temperatures beyond the range in question may cause incomplete color development, and temperatures below this range may cause the fruit to shrivel.  The ideal relative humidity of 90% will limit moisture loss, and is not favorable for the development of rots. Rots may develop at higher humidity's and shriveling may occur at lower humiditys.
Mangoes must be stored at the recommended temperature. If not, the fruit will begin to ripen quickly and there'll be a rapid deterioration.  Store ripe mangoes at 38 to 45 degrees, and at a relative humidity of 90%.  Shelf-life will be longer at the lower temperatures and shorter at the higher temperatures within the above stated range.  A shelf-life of up to 14 days can be expected.   Temperatures lower than the range in question will give rise to poor quality after the fruits are exposed to ambient temperatures (after sale), and shelf-life will be relatively limited at temperatures higher than the range in question.

Some good mango links:
http://www.safari.net/~lychee/mango.htm

http://freshmangos.com/aboutmangos/index.html