The Mighty Mango
The Mango is one of the finest and most popular tropical fruits and has been cultivated in India since 2000 BC or earlier. There are over 400 varieties of Mango throughout the world.
Mangoes are available late December through August.
Mangoes are an excellent source of vitamins A and C.
Mangoes should be eaten when soft, and will ripen at room temperature.
A Problem Fruit?
Mangoes are becoming a problem fruit. They are imported into this country with traces of a carcinogenic fumigant, ethylene dibromide (EDB). Purchase only mangoes and papayas grown in Hawaii or Florida. Top Mango exporters are India, Pakistan, Puerto Rico, Mexico, Brazil, Israel, South Africa and Peru.
The Mango is a member of the cashew family of flowering plants; other species include the pistachio tree and poison ivy.
Mangoes are some of the best sources of beta carotene; they contain 20 percent more than cantaloupe and 50 percent more than apricots.
Mangoes contain as much vitamin C as an orange.
Only 10 percent of all mangoes are grown in the United States.
To choose a Mango gently squeeze the ‘nose’ of the fruit. If there is slight give then the mango is ripe. Color is not the best indicator of ripeness.
A Mango stored at 55 degrees will last for up to two weeks. Do not refrigerate.
Mango Yogurt Milkshake. Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain kefir or yogurt. Top with chopped mango.
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