I love mango! The summery yellow colored flesh with its tangy-sweet flavor says it all to me. But when I talk to friends about mango--they love the flavor, but are confused about how to choose one and how to cut it. Here's some help!
Why Mangoes?
The orange-yellow color of the mango flesh is a clue that this fruit contains
beta-carotene, a form of vitamin A. This nutrient is great for healthy
vision, particularly at night and it also helps to keep skin and hair
healthy. Look for other yellow-orange fruits and veggies such as carrots, peaches,
cantaloupe and sweet potato or dark green veggies such as broccoli and
spinach. Mangos are a good source of vitamin C too.
Choosing Mangos
Look for unblemished fruit having yellow skin blushed with red. Choose a mango that's somewhat firm but yields to gentle pressure with your fingers. A super soft one won't hold it's shape when cut up--tending toward mushy. If super firm, choose one with some yellow and red color. Let it rest on your kitchen counter for a few days to soften up a little, then refrigerate for up to 3 days.
Cutting Mangos
Mangos have a large fibrous pit or stone in the middle and can be difficult to work with. Knowing how to cut mangos can make a big difference in how easy they are to use. After washing, hold the mango lengthwise on it's side, with a pointed end toward you. Using a large knife, slice down through the mango lenthwise just to the right (or left) of center to avoid the center stone. Make another cut on the other side of the stone so you have 2 pieces. Place one of the pieces you just cut onto your cutting board peel side down and score the flesh in a cross-hatch pattern making cubes of mango in 1/2-1 inch squares. Use a smal paring knife to loosen the squares by freeing them from the back where they attach to the peel. Repeat the same with the other cut piece. Then trim around the stone for the rest of the flesh.
Recipes
Mango-Berry Toss is a simple yet refreshing salad that offers all the vitamin A you need for the day!
Got a mango story or recipe? Can't wait to hear about it!
