Mangoes in Season | Tips for Picking, Storing and Serving + Mango Salsa Recipe

Mangoes-in-Season

 

It’s July and that means prime season for Mangoes.  Actually I should say that it’s prime season for the Tommy Atkins, Keitt and Kent variety of mangoes since there are actually four different common varieties of mangoes.   Here’s a breakdown on mangoes.

Mango Variety

Color when Ripe

Flavor

Fiber Content

Season

Tommy Atkins Red Mild High April-July
Harden Yellow with a red-orange blush Mild Medium Feb-June
Keitt Green with a slight yellow blush Rich Low July-Sept
Kent Green-yellow with a red blush Very Sweet Low June-August

Since they are in season it means money saving deals for you and a great time to enjoy this healthy fruit.   Here are some great tips to make the most of your Mangoes.

Mango Nutrition Facts

Mangoes are packed with Vitamin A and C.  A mango contains 69% of the Recommended Daily Allowance of Vitamin A for woman and 79% of the RDA of Vitamin C.  That makes them great cancer fighters.  In addition they are packed with Potassium and Folate.

There is also lutein and zeaxanthin that help protect vision by fending off age-related macular degeneration.

Tips to Pick the Best Mango

  • Flat and Oval is the Best Shape

  • Use your Nose — Since different varieties are different colors, using your eyes to pick a mango is not the best way to determine whether it’s ripe.  Instead use your nose and smell the stem end.  A good mango will have a lush and sweet fragrance.  If you don’t smell anything it won’t have much flavor.
  • Press the flesh — A ripe mango yields slightly to gentle pressure.
  • What to Avoid — Don’t pick a mango with lots of black spots.  A couple spots are ok, but if there are too many it may indicate damage to the flesh underneath.  Also avoid loose or shriveled skin.  Finally, if it smells sour or like alcohol stay away because it’s past it’s prime.

How to Store Mangoes

Keep mangoes at room temperature until they become ripe and extremely aromatic.  Once they are fully ripe refrigerate.  They should last two to five days.

To ripen the mangoes even faster, place them in a paper bag on your kitchen counter.

Once a mango is sliced, wrap it in plastic and store in the refrigerator.

Preparing the Mango

Make sure to Chill the mango before serving.   At room temperature they can have an unpleasant taste that some people compare to turpentine.  Now for how to peel and cut it.  I actually have 2 suggestions for you.

Two Ways to Peel and Cut a Mango

Here are two different ways you can cut your mango that will be clinging to a`  a large, flat pit.`  Each suggestion also gets rid of the peel which you never want to eat.

Cutting Suggestion #1


  1. Slice off both ends of the fruit with a sharp, thin bladed knife.
  2. Set the mango on one of the flat ends and cut the peel from top to bottom along the curvature of the fruit.
  3. Slice away the fruit by carving lengthwise along the pit.

Cutting Suggestion #2


  1. Stand the mango on it’s side on the cutting board and slice through the flesh on one side of the seed.  Repeat on the other side.  That will make 3 section of mango.  Two that you will eat and a third with the seed.
  2. Place 1 mango half skin side down and score the flesh all the way down to the skin in a checkerboard pattern or just slices.  Make sure to not slit the outer skin.
  3. Push the skin side in the center to push out the cubes or slices.  Using your knife cut away the flesh from the peel.
  4. For the center section, cut the flesh away from the seed and then slice off the skin.

Tip to Save a Mango

If you cut a mango and find it’s not ripe yet, instead of throwing it away, poach it in a sugar syrup.  This will improve the taste and also soften it.

Make Mango Salsa

Here’s a great mango recipe to top of seafood, pork, or chicken


Mango Salsa
 
Use Nutrient Packed Mangoes to top your chicken, seafood or pork with this great Mango Salsa Recipe
Author:
Serves: 3 cups
Ingredients
  • ¼ chopped red onion
  • ¼ cup orange juice
  • ¼ cup lime or lemon juice
  • ¼ cup chopped fresh cilantro
  • 1 finely chopped red bell pepper
  • 1 seeded and diced mango
  • 1 finely chopped jalapeno peppers (remove seeds if you want less heat)
  • ½ tsp minced garlic
Instructions
  1. Stir together all ingredients.
Notes
Recipe Adapted from Food Tips and Cooking Tricks by David Joachim.

What’s your favorite way to eat or serve Mango?

Check here for more Produce in Season tips and tricks.

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