Juicy and delicious, this orange-fleshed fruit has a peachy-pineapple flavour. Summer is the perfect time to add a sunny splash of tropical mango to fruit salads, salsas, drinks and desserts. Mangoes are high in vitamins A & C.
Mangoes are available June through August in most supermarkets.
Select mangoes that are firm, but not hard, and give slightly when gently squeezed. Avoid any with soft spots.
Ripe mangoes have a sweet, fruity aroma around the stem end and smooth, yellow to red-blushed skin.
Black speckles on the skin are normal.
Store unripe mangoes in a paper bag at room temperature until ripened. Turn bag every day for even ripening.
Refrigerate ripe mangoes for up to 4 days.
Wash mangoes before cutting. A long, flat seed runs down the centre of each mango. Carefully use sharp knife to cut around seed in order to remove and cut up fruit.
Substitute chopped mango for fruit ingredient in quick bread or muffin batter.
Whip mango cubes into your favourite blender drinks or milk shakes.
Garnish desserts, such as your favourite Philadelphia cheesecake, with mango slices.