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.
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.
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.
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.
|Average per 100 g*|
|of which sugars||13.7 g|
|of which saturates||0.1 g|
|Vitamin C||36.4 mg|
|* Average values according to US Department of Agriculture|