Instructions: More mangos are eaten fresh all over the world than any other fruit!

Mango trees are evergreens that will grow to 60 feet tall.

The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.

A comfort food. Mangos really can make you feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos!

Mango, both in its green and ripe form is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade (see Mango Marinade under Sauces category in our Recipe Guide). In India they use a sour mango powder containing ground up green mangos called Amchur, both as a seasoning and tenderizing aid.

We all know the importance of fiber in our diets. If you are eating your mango-a-day, irregularity is not a problem for you and so well spare the gruesome details regarding constipation, piles and spastic colon. Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber - the mango is the perfect fruit! Truly the king of fruit.

Mangos are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene.

Mangos are high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium.

Mangos are a good staple for your daily diet.

How to select and store mangos:
Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The ideal post harvest storage temperature for mangos is 55 F. When stored properly a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter.

How to test for ripeness:
To test for ripeness press all mangoes gently; they are ripe when the flesh gives slightly and the skin is starting to slightly wrinkle. If the mango has black spots the mango is past its prime.

Ripe mango is delicious served as is, in a fruit compote, as sorbet, ice-cream or mousse. Firm-ripe mango makes an excellent salad ingredient. Unripe mango is used for canned chutney, pickles and relishes.

How to eat a mango:
Easy Slices

1. With a sharp thin-bladed knife, cut off both ends of the fruit.

2. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.

3. Cut fruit into slices by carving lengthwise along the pit.

With A Spoon

1. Use a sharp knife to slice off mango "cheeks" lengthwise.

2. Separate halves as shown, saving the tasty center.

3. Use spoon to scoop out fruit from halves. Enjoy, sweet center over the sink.

Cubes

1. Start with the Mango "cheek"; Fillet off its pit lengthwise.

2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin.

3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.

A Fork

1. Cut skin on top of mango crosswise.

2. Pull skin away from fruit in quarters or eighths.

3. Place mango on a fork and serve.

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