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    Kitchen Dictionary: mango

    Pronounced: MANG-goh

    mango

    Mangoes grow in a variety of shapes (oblong, kidney and round) and sizes (from 6 ounces to 4 pounds). Their thin, tough, green skin turns yellow with red spots as it ripens. The flesh is a juicy, brilliant orange -- if you can carve it off the large flat seed. Green mango is the unripe fruit, which has many uses in the cuisines of India, Malaysia, and Thailand.

    plural: mangoes

    Ethnicity: India Ingredient

    Season: May - September

    How to select: Look for unblemished yellow skin blushed with red.

    How to store: Place in a paper bag at room temperature to ripen; store in plastic bag in the refrigerator for up to 5 days.

    How to prepare: bake, poach, saute To cube a mango: (1) Slice the lengthwise, down either side of the stone; (2) core the flesh in a criss-cross pattern, making sure that you don't cut all the way through the skin; (3) Gently push the skin side so that the flesh pops up in a 'hedgehog' of neat cubes that you can either use as decoration, slice off and eat, or use in recipes.

    Matches well with: almonds, blackberries, cloves, coconut, fish, chicken, duck, ginger, Kirsch, lemon, lime, papayas, passion fruit, pineapples, raspberries, rum, Sauternes, shellfish, star anise, habanero pepper sauces

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    Nutrition Facts

    Calculated for 1 cup pieces
    Amount Per Serving %DV
    Calories 99
    Calories from Fat 5 (5%)
    Total Fat 0.6g 0%
    Saturated Fat 0.2g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 277mg 7%
    Total Carbohydrate 24.7g 8%
    Dietary Fiber 2.6g 10%
    Sugars 2.6g
    Protein 1.4g 2%

    How is this calculated?

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