About Mangoes
- Sweet-smelling fruit with very juicy yellow flesh
- Plenty of fiber, packed with pro-vitamin A, vitamins B9 and C
- A staple food in the tropics
- 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
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 your fridge drawer 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 in quarters and peeling it back like a banana. Then you should be able to slide a sharp knife along the stone and remove it.
Do you have a sensitive stomach? ... Eating mangoes is fine, but avoid drinking milk or alcohol immediately afterwards.
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Growing regions
Brazil, Costa Rica, India, Thailand, China, Indonesia, Mexico and the Philippines.