Delicious mangoes are in season so it’s the time of year to treat yourself to the sweet, creamy texture of this beautiful tropical fruit.
Mangoes are a rich source of vitamin A and also contain vitamins B, C and E. They are also an excellent source of carotenoid – one of the most powerful antioxidants. Mangoes are also a good source of fibre.
How to eat a mango
You can use mangoes in a variety of ways but it’s always a delight to the senses to eat one raw. Here’s a guide to slicing a mango for ease of eating:
|Slice the mango along the longest sides, beside the stone. This area is called the ‘cheek’.|
|Make criss-cross cuts into the flesh, without cutting the skin.|
|Push the mango flesh upwards from underneath the skin. Eat the cubes and enjoy!|
If there’s quite a lot of fruit left on the stone, cut it away with a knife and use it as a puree. Add the puree to a smoothie or use it as a topping for yoghurt or low-fat ice cream.
Mangoes start off green and develop their yellow, orange or red colour as they mature. Before you buy a mango, sniff around a bit! If a mango has no aroma, it may not have any flavour. Ripe mangoes have a pleasant, fruity aroma from the stem end.
Store unripe mangoes at room temperature for a few days and they will ripen nicely. Once ripe, store mangoes in the fridge and eat within about three days.
You can also freeze mangoes. Cut them up first into cubes or slices and put them in a container or freezer bag. You can also put mango puree into ice cube trays and freeze it for a refreshing change to ice cubes with fruit juice, or add them to a smoothie.