I think you have to eat it ripe rather than the traditional green. Dunno. I just have a very-har-to-come-by-spot open for a mango tree and don't want to waste it on a so-so fruit. I was at first thinking of digging up a small Pickering that is in a prime spot and replacing it with this based on Har's recommendation. After watching a few taste tests on YouTube, I'm not so sure. I'm missing something I think.