Mango Madness
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Mango Madness
Who knew the mango is the world’s most popular fruit? This nutritious sweet juicy fruit has been likened to a blend of pineapple and peach. Domestic supplies come from Florida and Mexico, with variations like organic mangos and green mangos now available in ethnic, gourmet and health food shops.
According to Louise King of the Tropical Fruit Growers of South Florida, the best way to select mangos is by smell and touch. "Choose a mango as you would a peach," she says. "A ripe mango will have a bit of give and nice aroma. Look for firm, well-shaped fruit with shiny, taut skin free of cuts and blemishes. Skin color isn’t the best indicator of ripeness as it differs among varieties."
Mangos ripen nicely after picking when stored at room temperature out of direct sunlight. Eat as soon as they’re ripe for optimum taste, or refrigerate.
Green mangos, picked before they’re ripe, firm and tart with a taste akin to sour apple, also are popular in Asian cooking. Indians use mango in pickles and chutneys. Thai like shredded mango in salads. Now they’re catching on here.
Diverse, health-conscious populations are responsible. Mangos are a good source of antioxidant vitamins A and C. They’re free of sodium and saturated fat and rich in potassium and fiber. A half-a-mango serving has 70 calories. So this summer we can all enjoy a seasonal abundance, using mangos as we do peaches–fresh, dried, in sauces and as toppings.
