While the tropical fruit known as the mango may not be a common staple in many of our refrigerators, it is indeed the queen of fruits on many islands. This delectable fruit—reddish on the outside and yellow on the inside—can be sweet and succulent, making it wonderful to eat on its own or combine with other ingredients.
Although the mango is not native to North America, most well-stocked supermarket produce aisles carry at least a few mangos, regardless of the season. However, many people avoid them because they are uncertain about the taste and other specifics of this tropical fruit.
About the Mango
Unlike North Americans, people in other parts of the world have been enjoying mangoes for centuries. The mango is native to Asia, including eastern India, Burma, and the Andaman Islands. It is believed that Buddhist monks brought the mango to Malaysia and eastern Asia in the 5th century BC.
As the centuries passed, mango trees were planted throughout the tropics and subtropics, with botanists eventually recognizing that these regions were the best environments for the trees to thrive.
Mango trees are evergreen and can grow up to 60 feet tall. Once planted, a tree will begin producing fruit in 4 to 5 years. A good crop requires long periods of hot, dry weather.
Thanks to the advancements in botany, there are now more than 1,000 different varieties of mangoes grown worldwide, making the fruit a favorite in various climates, even in countries where mangoes wouldn’t naturally grow.
In the United States and Canada, most mangoes are imported from Mexico, South America, Haiti, and other Caribbean islands.
Selecting Mangos
Choosing a good mango that will be sweet and pleasant to eat is not a difficult task once you know what to look for.
An unripe mango is green and should still be hanging on the tree. However, the mangoes you find in the store could be a mix of light green, red, orange, and yellow, depending on the variety. This makes it challenging to determine ripeness just by looking at the mango.
Smell and softness are better indicators of whether a mango will be good. Like a peach, the ideal mango should be slightly soft to the touch but not squishy. It should yield to gentle pressure, but you should not be able to see finger indentations after you squeeze it. If you can, it means the mango is overripe.
Once you’ve assessed the texture, bring the stem end up to your nose and take a whiff. Unlike some other fruits, you should be able to smell the mango’s delightful fruity aroma. If you can’t, move on to the next mango.
If you end up with a slightly unripe mango, leave it out on the kitchen counter. For quicker ripening, place it in a paper bag at room temperature overnight. Once ripe, refrigerate it and eat it within a day or two.
Storing a Mango
Mangoes should not be refrigerated during the ripening process. However, once a mango is fully ripe, it can be placed in the fruit drawer of your fridge for up to a week. Experts recommend storing mangoes at 55°F (about 13°C) for optimal freshness.
Preparing the Mango
If you’re unfamiliar with mangoes, you might not know how to prepare them for consumption. Should you peel it? How do you slice it?
It’s actually quite easy to handle a mango. Start by cutting off each end, then peel the mango from top to bottom, following its natural curvature. Once peeled, the mango can be sliced lengthwise along the pit.
You can also cube the mango for a delightful and colorful addition to fruit salads.
Nutritional Value
Mangoes are quite low in calories—about 70 calories per average-sized mango—yet high in fiber. Many islanders eat a mango a day and rarely experience irregularity. The fruit is also rich in antioxidants, Vitamins C and A, and potassium. Additionally, mangoes contain an enzyme that aids in digestion and can be eaten in small portions to soothe a stomach ache.
