Mangos
Pick up the mango and check the area around the stem for plumpness and roundness. With the stem end up, smell the mango. If ripe, it will emit a fruity aroma. Avoid fruit that is very soft or bruised. Color is not always a good indicator of ripeness. The most common mango varieties turn yellow as they ripen, but other varieties can be ripe when green or slightly yellow.
Wash mangos carefully in cool water before using. Use mangos in mixed fruit salads, ice cream and as exotic additions to meat dishes, stir-frys and omelets. Try mango muffins or mousse.
To peel a mango, make four cuts through the skin and peel like a banana. Use a sharp knife to separate the fruit from the seed.
To ripen a mango, store at room temperature. Ripened mangos can be stored in the crisper bin of your refrigerator, away from vegetables, for up to five days.
Nutritional Facts:
- Low fat
- Saturated fat-free
- Very low sodium
- Cholesterol-free
- High in vitamin A and vitamin C
See also: Mango Food Facts
Recipe: Tropical Mango Salad
3 Mangos, peeled and diced
1 cup pineapple, cut into cubes
1 head of lettuce
2 tablespoons chopped scallions
1/4 cup almonds, slivered
1 curry dressing, (recipe below)
Combine ingredients.
Curry Dressing
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons pineapple juice
1 tablespoon curry powder
1 tablespoon lime juice
Pinch salt and pepper to taste
Combine all ingredients in a jar and shake well to blend. Pour over tropical mango salad ingredients.
Print just this recipe. (New window)
See also:
Layered Mango Dessert
Mango Chutney Chicken Salad
Mango Shake
Prawn, Avocado and Mango Salad
Mango and Salsa
Mango Mania
Mango Tango Black Bean Salsa
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