Mangos are one of the most popular fruit in the World. While they can be purchased year round, they are more commonly found in the supermarket in the spring and fall.
Mangos were first grown in India over 5,000 years ago. Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
A one-cup serving of mangos is 100 calories. Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber. Each serving of mango is fat free, sodium free and cholesterol free.
Here are some tips for ripening and storing mangos.
- Keep unripe mangos at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
- Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days. To speed up ripening, place mangos in a paper bag at room temperature. Don’t judge a mango by its color – red does not mean ripe. Squeeze gently to judge ripeness. A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
- Mangos may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.There are many ways to eat mangos. In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors. Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience. Mangos have natural tenderizing properties, making them a perfect ingredient for marinades. Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack