Organic Mango

Conventionally grown mangoes may have been heavily sprayed with agricultural chemicals. So it is important to look for organic mangoes.

What to look for?

• Ripe mangoes can be yellowish (with or without a red blush) or green color. So it is advisable not to choose the mangoes by skin color alone.
• Ripe mangoes should feel soft at the stem end.
• Mangoes with few black spots can be sweet because black spots can indicate a high sugar content.
• Avoid mangoes that are squishy, shriveling, or showing signs of decay.

Storage and preparation tip:

1. Do not store unripe mangoes in the refrigerator because it stops them from ripening.
2. They can be refrigerated once ripe and their pulp can be frozen.
3. Stand the mango upright on its steam end with the narrow side facing you and slice off left and right sides of the mango with a knife.
4. Cut as close to the sides of the pit as possible without including the fibers.
5. Score each piece vertically and horizontally. Be careful not to cut into the skin of the mango.
6. Turn it inside out. The mango fruit chunk will stick out and can be easily sliced away with a knife.
7. Trim the remaining flesh from the pit.

Cooking with Mango:

Ripe mangoes mix well with other fruits. Puree ripe mango flesh can be used to make sorbet or as a sauce for fish. Unripe mangoes are the main ingredient of mango chutney. They are also used in salad.

What is it good for:

Nutrition facts:

Mangoes contain beta-carotene, fiber, vitamin C and vitamin E.