Standing in front of the one dollar line for the mango tasting and flavor evaluations, I ask festival attendee Stacey Griffin what she votes for.
Her mango of choice is the Merritt, a complex mango from Florida with layers of flavors.
Griffin's second choice goes to the Champagne mango, also known as the Ataulfo, from Mexico, with thick, buttery flesh and a thin pit.
For Griffin, mangoes are great in all forms: hot, cold, as smoothies or in a cooked dish.
For others, including myself, the choice is too overwhelming to make such an important decision so quickly.
I wonder if there are tricks or techniques I should apply to come to a decision quicker.
"The best way to taste mango and to appreciate the complexity of the flavors is early in the morning with an empty stomach," says Ledesma.
If you want to get really technical, which is exactly what festivals like this seem to thrive on, we can also argue over mango cultivation, pruning, crafting and market demand.
The event features a long diary of workshops and displays and other proceedings on all things mango.
I learn, for instance, that while India is the world's biggest producer of mangoes by some distance, Mexico is the biggest supplier to the United States, with China, India and Brazil following.
That doesn't necessarily mean Mexico has the best mangoes, but the Champagne variety from Mexico is deliciously sweet with an appetizing orange color.
Then there's the Keitt -- shining yellow and aromatic.
There's the Manila from Philippines -- strong and sour.
The Okrong from Thailand is also pleasant, while the Kent variety is rather grassy.
Mangoes during the festival sell for the modest price of $1-2 each, but in Japan the price can go much higher.
"The Floridian mango sells for $80 a piece," says Ledesma. "It's given as a gift because its red color is a symbol of luck and abundance."
Mango tastings don't have to involve the fruit in its pure form.
Cut, cooked, creamed
Soon I find myself trying mango-based dishes like sticky rice with mango, mango ceviche and mango chutneys offered by local vendors and chefs.
It all has a refreshing yet sweet flavor and the savory and spicy combinations intrigue me.
Its versatility makes it easy-to-use in salads, dips, chutneys, smoothies and even bread.
But even after dozens of tastings, I'm still looking at my notes unable to decide what makes a perfect mango.
I seek alternative opinion once again.
"I definitely do not like Manila," says seven-year old son. "It's super sour."
Dr. Campbell says it's almost impossible to decide what the "best" mango is.