This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Fruit of the West Indies, Florida, and Mexico. "One of the most delicious products of the tropics is the mango, the eating of which, however, is apt at first to embarrass and perplex a stranger to no small degree. In shape the mango resembles a pear with the stem at the wrong end, flattened, however, like a bean, and with the small end turned over to one side, something like the figures common on cashmere shawls. One large variety is entirely yellow, and a smaller kind is yellow with rich red cheeks, offering tempting hues for a still-life painter. Inside is a very large seed, which forms a considerable impediment to the enjoyment of the inexperienced, for the pulp is joined to this in a stringy way, and it is difficult to handle the slippery thing. A thoroughly ripe mango has a kind of combination of muskmelon and baked custard aspect and texture to its deep yellow pulp, and its rich flavor is indescribable, except that, when eaten for the first time, it seems to have a slight trace of turpentine, which resemblance, however, disappears on acquaintance. The large yellow variety seemed to me to have a very slight and delicate flavor of peanut candy.
The person who eats mango for the first time generally covers himself with confusion and his face with mango pulp and juice, which is very sticky and yellow, so that he looks as if somebody had been feeding him with soft-boiled eggs in the dark. It will not do to eat a mango as one would an ordinary fruit, the correct way being to use a mango-fork, which has but one tine, and therefore is really not a fork at all, but a spit. With this the fruit is impaled at one end and the point thrust firmly in the seed, which may thus be stripped of its last pulp without soiling the fingers".