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MANGOS |
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Mangos are a sweet tropical treat common to most
of us here in Florida but who knew there were so many varieties!? They
are all golden to yellow inside and sweet when ripe. All mangos have a
large oblong pit at the center. Hold the mango horizontally to cut as
close to the pit as possible. Then score the meat and turn it inside
out to remove it.
Mangos contain enzymes that aid in digestion and are therefore useful in tenderizing meats and make great chutneys and toppings but if you leave mango juice on meat too long, it will destroy the entire thing. They can be eaten as is, added to a salad, turned into a topping or chutney, or added to rice for flavor and color. Originally from India and widely available in Asia, mangos are prevalent in tropical warm climates including Mexico, California, and Florida. |
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Ataulfo Mangos ripen to a golden yellow from a softer yellow so be patient. They are more unique in shape and have a very thin oblong pit, and that is just the beginning in how they are set apart from other Mangos. Velvety smooth without the typical fibrous texture of other mango varieties, they are considered THE "champagne" of mangos by mango connoisseurs worldwide. It has a delicate flavor and is sweet once ripe (tart if not). The texture is smooth and creamy; it's like butta, darling! They are only available in February and March so rejoice when they are in season! |
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Kent Mangos are the green ones with the red blush that is more common to us. They are juicy and sweet and delicious! | |
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The Keitt Mango has a soft peach blush to the soft green undertone and has a sweetness with a hit of peach in the flavor too. It is a more unique mango to our parts. It has a smooth texture and is worth the search. | |
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 The Haden Mango is the typical Florida Mango and is big and turns to
a yellow with red blush when ripe. It will also smell fragrant when
ripe. It is firm, sweet and delicious. |
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The Tommy Atkins Mango is darker firm variety is also a bit more fibrous but the flavor is wonderfully sweet and well worth the added texture. They are another popular mango. | |
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Facts: |
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| Nutritionally: Mangos have only 70 calories per serving, which is about 1/2 a mango, and are high in vitamin C as well as being a good source of vitamin A, fiber and potassium. Mangos aid in digestion. | ||
| How to choose: Firm smooth skins without blemishes. They will ripen on your counter and will smell fragrant and sweet. | ||
| How to store: Store them on your counter until ripe and then in the fridge but really, eat them when ripe and enjoy, no need to store them once ripe. | ||
| Fun Fact:
While bananas are number one in the U.S., Mangos are the number one fruit in the world. Some people are allergic to the sap from a mango so be wary of the sap coming out of the stem, while it's a good sign that the mango is ripe and ready to eat, it can cause allergic reactions when you try and eat the skin. (Okay, so I looked like a monkey one day because my face puffed out so much from devouring the mango on the skin, but I learned my lesson! And thankfully found out I WAS NOT allergic to mango, just the sap!) |
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Links: For more information (and thanks to them for these great photos!) see Mangos From Mexico |
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