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Mangoes – A tropical fruit with a smooth skin, most types have green skin that develop patches of red, yellow, and/or gold as it ripens,and have orange-yellow flesh. But color is not an indication of ripeness. The seed is larger than any other in the fruit kingdom. The mango is cousin to pistachios and cashew nuts. Mangoes are an exceptional source of carotenes, vitamin C, and copper. They are a very good source of B vitamins and a good source vitamin E, potassium, and magnesium. Raw mangoes are about 82% water and a very good source of both soluble and insoluble fiber.

How to buy/store: If possible, choose mangoes grown in Florida or Hawaii, as imported mangoes are often irradiated or sprayed with chemicals banned in the United States. The size of a mango has more to do with it’s variety than it’s ripeness. The ripe mango will yield slightly to gentle palm pressure and will give off a flowery scent. It should feel soft but solid when squeezed. The skin should be smooth and unblemished. An unripe mango can be stored in refrigerator for 1-2 weeks, once ripe it should be put in a plastic bag and stored in the refrigerator and should be used in 1-3 days.

How to use: Mangoes can be used raw (Liven up a fruit plate or salad) or cooked in sauces and salsas. They are also great in smoothies. See how to cut below.

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