Mangoes

Categories: Food | Fruits
    • Tropical fruit
    • Grown on a Mango Tree
    • In the genus Mangifera
    • Grown in South America, Africa and the Middle East
    • 35 different species
    • Originated in Southeast Asia
    • Used to make chutney
    • National fruit of Philippines, Bangladesh, India, and Pakistan
    • Pickled mango is popular in Asia
    • Can be juiced and turned into ice cream
    • High in fiber, carbohydrates
    • Rich in vitamins A, C and E
    • Mango peel not usually eaten
    • The peel contains an oil that can cause a skin rash, similar to Poison Sumac

  • The meaty flesh of a mango fruit is sweet, but the fruit's pit is so large and hard, it can take some practice to liberate the flesh from the peel and pit. Ripe mangoes are fragrant and soft to the touch, but not mushy. If you buy one unripe, it will ripen at room temperature. High in fiber and antioxidant vitamins, mangoes are an excellent food for daily eating.

  • How to Open a Mango

    Stick the point of a very sharp knife in the side of the ripe mango until it hits the pit, so you can tell where the pit is. Then carefully slice the mango open lengthwise as close to the pit as possible. Score the flesh of the pit-free half in a criss cross pattern with the knife so squares are made. When you push the piece of fruit inside out, the chunks of mango fan out, allow you to easily separate them from the peel with the knife, or even your teeth. Repeat with the remaining sides of fruit. Discard the pit.

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