It’s no wonder why mango has topped the popularity chart worldwide. It has an exotic, unique taste that makes it suitable for a wide range of dishes and preparation techniques. These juicy, refreshing snacks are a great treat on a hot spring afternoon.
Mangos are jam-packed with Vitamin A and contain a higher level of carotenoids than almost any other fruit which are said to reduce the risk of cancer and heart disease. Carotenoids are also rumored to be effective in warding off the common cold…a benefit for any parent!
Mangoes are low in fat, low in calories but very high in fiber. You will also find lots of Vitamins C and B in Mangoes as well as iron, potassium and protein.
When selecting mangos give each one a little squeeze and press gently with your thumb. It should be a little soft and fragrant. Mangoes come in a wide range of colors, varying from green to reddish orange to yellow. This makes it difficult to judge ripeness by color, so just make sure to check that the color is uniform with no brown spots or bruising!
If you purchased your mango already ripe, it can be stored in a plastic bag in the refrigerator for two to three days. If your mangos are not yet ripe (still hard and green in color), put them in a paper bag and leave on the counter to ripen. Unfortunately, mangos that have not been properly tree ripened might have an unappealing flavor.
Even though mango is not one of the “dirty dozen” foods with high pesticide counts, it is still recommended that you give them a good rinse before chowing down.
Mango is another one of those great fruits that transcend the typical “dessert” boundary that can be so restrictive to some of these sweet treats.
Although it tastes great all by itself, mango is a great way to amp up almost any salad, and is great for chutney and salsas. Mango pairs well with many Asian and Indian dishes since it is tart and not overly sweet. Mango can also be dried to make yummy snacks.
Mango skins pose a potential allergic risk, and many people do not consume this part of the fruit. Typically mangos are peeled for use in all kinds of recipes (and for babies)
Simply cut the fruit lengthwise along the side of the pit and then cut off the ends, you should be able to remove the halves from the pit. To remove the flesh from the peel, use a sharp paring knife and slide between the flesh and peel. Your fruit is now ready to be diced, cubed, sliced or just gobbled up…depending on how you are using it!
Posted on May 09, 2012 | Filed under: Food Profile
It's convenient, it's tasty and it's really good for your baby. Why wouldn't you choose that?
Patsy, Jeff and baby Tenzin