Pronounced: MANG-goh

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.






June - October

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

Popular Mango Recipes