Let me just say that I hope there are still enormous hills of these mangoes at Robert Is Here when I go back on my way to Sarasota. I'll surely pick up more than a few. After settling for those hard, stringy Tommy Atkins mangoes for a while, this seems like an entirely different fruit. I know I compared the monstera to custard before, but really, it's very accurate. The flesh of this mango has no fibers and it literally melts under the pressure of your tongue. Uncut, the smell was noticeable from across the kitchen. Once I'd sliced off the cheeks or lobes from either side of the seed, the aroma became much more intense. Aside from that distinct and pronounced sweetness that mangoes have, I could also taste some acidic, lime-like notes, and maybe even something a little heavier, almost like vanilla.
I had heard the meaty sections of the mango referred to as cheeks before, but in browsing another mango site, I also heard the red patch near the stem end referred to as the shoulder. I like the functional metaphor.