Okay, I've decided to try the NCHFP recipe for Mango Salsa. It specifies "6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)". I bought some mangoes yesterday that are rock hard, but they have some red on them. I was first reading "green mangoes" as a state of ripeness, so thought what I bought is fine. But as I reread the recipe, I'm wondering if it is instead referring to a different type of mango that would be green even when it's ripe? I care both about safety and quality/result of end product, so if any one has any insights on this, I'll be grateful!

NCHFP Mango Salsa recipe