About Mangoes

This exotic, sweet-smelling fruit with very juicy yellow flesh is growing in popularity in Europe. There are thousands of varieties, some as large as melons.

Selecting

Go for fairly firm mangoes with a red tinge on the yellow-green skin. You’ll know that they are ripe from the pronounced fruity aroma. Avoid soft or bruised fruit.

Storing

Storing

Dole mangoes are picked mature but unripe. They are then transported in refrigerated ships, before ripening when they arrive in Europe. Unripe mangoes are hard and don’t yield to slight pressure, but they will ripen reasonably well at room temperature within 5 days. Ripe fruit can be stored in the vegetable drawer of your fridge for up to 3 days.

Eating

The flesh is delicious and juicy but quite difficult to cut away from the stone seed. After washing the fruit, try holding the stem end, slicing the skin into quarters and peeling it back like a banana. Then you should be able to slide a sharp knife along the stone and remove it.

Availability of Mangoes

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Growing regions

Brazil, Peru

Mangoes

Nutrition facts

Average per 100 g*
Energy 60.0 kcal
Protein 0.8 g
Carbohydrate 15.0 g
of which sugars 13.7 g
Fat 0.4 g
of which saturates 0.1 g
Cholesterol 0.0 mg
Fibre 1.6 g
Sodium 1.0 mg
Vitamin C 36.4 mg
Calcium 11.0 mg
Magnesium 10.0 mg
Iron 0.2 mg
* Average values according to US Department of Agriculture