Once thought of as an exotic tropical fruit, mangoes are now available year-round. Although native to Southeast Asia, thousands of mango varieties are spread throughout Central and South America as well as Africa. When we lived in Costa Rica and Venezuela, mangoes were so plentiful in season that you were expected to leave the extra outside your gate for anyone to take! Of course, now in the U.S. we can get them year-round, but many are still imported. The growing season for U.S. grown mangoes is January through September, with the peak production in June and July. The south is fortunate to have Florida mangoes close at hand. What a great way to bring sunshine to your meals in midwinter!
Peak Time: Available from U.S. farms March to September, peak season is summer.
Average Price: $1. 10 each
Tips for Selection and Storage: Choose large, plump fruit with smooth skin that has at least begun to color. A ripe mango will yield to gentle pressure. Fresh smelling, well colored, but firm fruit will ripen well in a brown paper bag at room temperature. Avoid mushy or withered fruit, bruises or large black spots. Use ripened fruit immediately or refrigerate for one to two days.
Tips for Preparation: Use caution when peeling the fruit because the skin contains a sap that is highly allergenic for some people. Use rubber gloves or hold the fruit with a paper towel if you are unsure of your sensitivity. Slice mangoes with care since the pit is very large. The oblong pit is flat on two sides and runs through the center of the fruit, and the majority of the fruit is located on either flat side of the pit. Set the mango on a cutting board with the stem pointing away from you. Cut off the wide, flat sides of the flesh, about 1/4 inch on either side of the stem with a chef’s knife. Holding mango in the palm of your hand, slice or dice the flesh with a paring knife. Be sure not to cut all the way through the skin or your hand! Scoop the flesh from the skin with a soup spoon. Cut around the pit on each side, peel and slice or dice.
Fresh sliced ripe mangoes are a perfect addition to fruit salads or for ice creams, ices, or sorbets. Love, Love mango salsa! Lime juice is a popular flavoring with fresh mango. Some like green mangoes with a squeeze of lime juice and dipped salt. Mangoes make a great substitute for peaches or apples in any recipe. They go well with ham, chicken and seafood. Ripened mangoes have a taste all their own!
Nutritional Highlights: Mangoes are excellent sources of vitamins A and C as well as dietary fiber. They also provide thiamin, riboflavin, niacin, vitamin B6, vitamin E, potassium, magnesium, and copper. Mangoes have many phytonutrients including Beta carotene, lutein, anthocyanins, polyphenols, gallic and egallic acids.
