If there were ever an excuse for excess, it could be the mango. Juicy, sweet and succulent, the mango is often called “the king of fruit.”
Mangos originated in India over 4,000 years ago. Legend holds that the Buddha found tranquility in a mango grove, and the tree is considered sacred in its native land. Today, the fruit is grown in every country that falls within the temperate latitudes, in over 2,500 varieties and a range of shapes and colors. Mangos are the most widely eaten fruit in the world and are an important staple in tropical climates. Here in the US, only California and Florida are warm enough year-round for commercial cultivation.
Mangos can be divided into two broad categories distinguished by their shapes: Indian and Philippine (also called Indochinese). Indian mangos are round or oval-shaped, with brightly colored skins. Philippine mangos are pale green and kidney-shaped. Unfortunately, in US markets mangos are rarely identified by variety.
Although mangos are heavenly on their own, their flowery fragrance and butter-soft flesh is also wonderful in salsas, jams, chutneys, salads, cakes, breads, mousses, cocktails, sauces and ice creams. When it comes to mangos, at least, gluttony might be excusable.
Why choose organic?
How to select and store mangos
Tips for using mangos
Eating a mango can be a messy business, and it’s best done standing over a sink if you’re in a hurry! Fortunately, there’s an easy and attractive way to prepare this fruit.
Luscious, sweet red mangos (Tommy Atkins, Kent and Haden varieties) are heavenly on their own or in both sweet and savory recipes.
Sweet, succulent yellow Ataulfo mangos are utterly delicious fresh or in a wide range of cuisines.