Mango, obtained from the tropical tree Mangifera indica L. is known to be an edible stone fruit. It is egg-shaped, has edible skin, and comes in a variety of colours, with transitions from pale yellow to orange, to green, and to dark red. The genus Mangifera also produces other species of Mango that are inedible fruits, called Irvingia wombolu.
The taste of ripe mango is sweet and sour when it is still green — unripe. It is a fruit with stones on its inside that is juicy and fibrous. The size varies between five centimetres to 20 cm in length and 200g to 400g in weight but it can weigh as much as 1kg.
The Mango fruit is also called Tropical Peach because of its orange colour and nice taste. One of the most reliable signs of its ageing is its odour — a ripe mango gives off a slightly sweet and fragrant aroma, similar to what it tastes like. Also, if you squeeze the fruit when it is ripe, your fingers will dent it slightly.
Because of its extraordinary flavour, smell, appearance, and texture, it can be used to prepare fruit salad, eaten on its own, used to make sorbets, cakes, jams, mixed with salads, and cooked as a seasoning for proteins. Unripe mango is the major ingredient for preparing traditional chutney in India.
Country of Origin
The countries of origin are Ghana and Brazil.
Mango is a fruit that is high in carbohydrates, but not high enough to make you want to stay away. Its insoluble fibre content is as low as its calorie value. Each 100 g of edible mango provides:
Iron and magnesium stand out among the minerals it provides, but it also provides potassium, phosphorus, sodium and calcium. Mango is a purgative and very healthy fruit. It is a major source of vitamin C and small amounts of vitamin B. Mango boosts immune function and generally reduces the risk of getting sick.
Mango is a very versatile fruit. You can use it in diverse ways, such as:
- Eating raw
- Baking of pastries
- Smoothies and juices
Fruits harvested while still green ripen at temperatures of 25°C - 30°C. The optimum storage temperature for this type of fruit is 13°C for ripe and unripe mangoes.
Optimal relative humidity varies between 90% - 95%. Unripe mango should be kept at ambient temperature until the best time to consume it. If you want to chill it, put it in the refrigerator and enjoy it only at the time needed to cool. Also, mangoes should be kept away from direct sunlight.
When picking a mango, choose a plump and fragrant mango that feels heavy for its size. With the mango on a chopping board, use a knife to shift the first cut slightly off the centre to miss the large, flat stone. When cutting, bend the knife slightly around the stone to make an angle.
Take the mango and make a slice on the other side of the mango. There are now 3 pieces, 2 fleshy pieces, and a stone, which you should not throw away yet. You could scoop the flesh with a large spoon (if you eat it immediately) or dice the two flesh pieces — cubes are perfect for fruit salads and other mango recipes. When you scoop, cut through until your knife reaches the peel.
Scoop the mango cubes out with a big spoon. Along with the inside of the peels, dig deep to get as much fruit as possible. Take the stone and use a knife to slice the skin. You can then cut off the rest of the flesh or you can eat it straight from the stone — sucking the flesh off the stone. You can enjoy fresh mango as it is or add it to fruit salads, desserts and other meals.
Here are some mango recipes:
Mango Kebab: Put one or two diced mangoes in a toothpick and soak them in yoghurt.
Mango Popsicles: Puree chopped mangoes in a blender or food processor. Pour into an ice tray, attach to an ice lolly stick or toothpick and freeze.
Mango Confetti: Sprinkle diced mango chunks on a waffle or pancake.
Mango Smoothie: Blend mango with low-fat yoghurt, and ice cubes in a blender to make a delicious smoothie.
Mango Rollup: Cut mango into thin strips and roll up with deli slices such as ham or turkey.
Mango Splash: Add colour to your diet with fresh, bright yellow-orange mango. Sprinkle mango puree on grilled or fried chicken, pork, or fish. Put the mango chunks in a fruit salad or green salad.
Our mangoes do not have their own package, they are carefully added to the top of your box, to ensure they are not mashed by other products.
The peel and the stone should be disposed of in the compost bin.
Mango is especially good for you. A glass of mango juice contains about 60.1mg of vitamin C. The NHS website recommends that adults with ages between 19 - 64 years should have an intake of 40 mg of vitamin C per day. And that's not the only health benefit. Mango contains more than 20 vitamins and minerals. They are rich in vitamin C, potassium and folic acid and also provide a solid portion of fibre.
Mango is a healthy fruit. It is a major source of vitamin C and a small amount of vitamin B. Mango boosts immune function and generally reduces the risk of getting sick. It provides minerals like iron, potassium, phosphorus, sodium, and calcium.
This product is available on pre-order only. This is to ensure that the fruit arrives fresh to our customers and to reduce food waste.
Did You Know?
- Mangoes are the national fruit of Pakistan, India and the Philippines. It is also a country tree in Bangladesh.
- The name "Mango" was born in Portugal.
- More than 54.83 million tons of mango are produced all over the world
- India is the largest mango producing country in the world
- Mangos are as diverse as apples and plums
- Mango was first cultivated in India over 4,000 years ago
- The oldest mango tree has existed for three centuries
- Mangoes sold in the UK are produced all over the world
- Mango was introduced to the United States in the early 20th century
- The heaviest mango in the world weighs 3.435kg, has a length of 30.48cm, a circumference of 49.53cm, and a width of 17.78 cm.
- Mango is related to cashew nuts and pistachios
- The Mango tree is a sacred tree for Buddhists