About Mangoes

A mango is a tropical fruit that originated in Southeast Asia. Food historians believe the mango has been cultivated for over 4,000 years in the areas in which it was initially found. It is now grown in most countries with tropical or near tropical climates. There are over 100 different types of mangoes, but most popularly known in the US are those species imported from Mexico and South America.

The mango fruit is a drupe, like nectarines and apricots, a fleshy fruit growing around a long flat seed.

Mangoes contain some of the same oils as do poison oak and poison ivy, and some people can have an allergic reaction to the oils on both the fruit skin and the leaves of the tree. In any case, the skin is not edible and is quite hard even when the fruit is ripe.

When fully ripe, the mango may still be somewhat difficult to eat, as it is very juicy. Mangoes are best served either in long slices or in bite-sized cubes. They are still somewhat firm when ripe, and are also fibrous, composed of many long thin fibers that easily get stuck in between the teeth.

Mangoes are used in a number of dishes of Asian, Indian and South American origin. Mango Lassi combines pureed mango, yogurt, and honey into a sweet and very popular smoothie drink. Mango is often added to salsas, particularly in Latin countries. Pork stir-fried with mango, or mango served with the popular sticky rice, are well-known Asian dishes.

American recipes suggest adding pureed mango to muffins and cookies. The fruit can either be offered in a dessert such as a mango crisp, or paired with light meats like pork, chicken or shrimp. It is a particularly nice addition to fruit salads and smoothies.

Mangoes are full packed with vitamins, minerals, and anti-oxidants. They are perfect to replenish salts, vitamins, and energy after physical exercise. Mango contains vitamin B3, vitamin C, beta carotene, vitamin A, and vitamin E.

To check if a mango is ripe, check the area around the stem: if it looks plump and round, the mango is ripe. With the stem side up, smell the mango. A ripe mango will have a sweet aroma and be slightly soft to the touch.

Store under-ripe mangoes at cool room temperature until the flesh is yielding but not mushy. When ripe, refrigerate for up to 4 days.

To prepare a mango, slice off the top and bottom of the mango to expose the tip of the pit. Stand the mango up and cut off the mango flesh parallel to the pit, curving slightly with the shape of the pit. Repeat on other side. With the peel side down, cut criss-cross through the flesh without cutting through the peel. Turn the peel inside out so the cubes stick out and can be removed with a fork.