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It’s no wonder why mango has topped the popularity chart worldwide. It has an exotic, unique taste that makes it suitable for a wide range of dishes and preparation techniques. These juicy, refreshing snacks are a great treat on a hot spring afternoon.

Mangoes are jam-packed with vitamin A and contain a higher level of carotenoids than almost any other fruit, which are said to reduce the risk of cancer and heart disease. Carotenoids are also rumoured to be effective in warding off the common cold…a benefit for any parent!

Mangoes are low in fat, low in calories, but very high in fibre. Mangoes have lots of vitamin C and B, as well as iron, potassium and protein.

Mango Selection 

When selecting mangoes, give each one a little squeeze and press gently with your thumb. It should be a little soft and fragrant. Mangoes come in a wide range of colours, varying from green to reddish orange to yellow. This makes it difficult to judge ripeness by colour, so just make sure to check that the colour is uniform with no brown spots or bruising! 

Storage for Mango

If you purchased your mango already ripe, it can be stored in a plastic bag in the refrigerator for 2 to 3 days.  If your mangoes are not yet ripe (still hard and green in colour), put them in a paper bag and leave on the counter to ripen. Unfortunately, mangoes that have not been properly tree ripened might have an unappealing flavour.

Using Mango 

Mango is one of those great fruits that can transcend the typical “dessert” boundary that other sweet treats are restricted to.

Although it tastes great all by itself, mango is a great way to amp up almost any salad, and is great for chutney and salsas. Mango pairs well with many Asian and Indian dishes, since it is tart and not overly sweet. It can also be dried to make yummy snacks.

How to Prep (and Cut) a Mango

Even though mango is not one of the “dirty dozen” foods with high pesticide counts, it is still recommended that you give them a good rinse before chowing down.

Mango skins pose a potential allergic risk, and many people do not consume this part of the fruit. Typically mangoes are peeled for use in all kinds of recipes (and for babies).

Simply cut the fruit lengthwise along the side of the pit and then cut off the ends. You should be able to remove the halves from the pit. To remove the flesh from the peel, use a sharp paring knife and slide between the flesh and peel. Your fruit is now ready to be diced, cubed, sliced or just gobbled up… depending on how you are using it!

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