Wow! This tropical fruit is delicious! Beyond North America, 75% of the world is more familiar with mango than the banana or apple. In the ten years, however, the mango has become a tasty friend to most Canadians. The hundreds of mango varieties are all golden to yellow inside, sweet when ripe, and contain a large, oblong pit at the centre. Let’s discuss the most popular varieties at Ralph’s Farm Market:
Haden Mangos are the variety to which most of us have grown accustomed. Their big size tends to be 4 to 5 inches in length and weigh about 8 ounces (227g). Turning into a firm yellow with red blush when ripe, its fragrant will be sweet and taste like a delicious, very juicy flavoured orange flesh.
Ataulfo Mangos ripen to a golden yellow from a softer yellow so patience are required to wait for this ‘melt in your mouth’ tenderness. Considered the ‘champagne of mangos’ by mango connoisseurs worldwide, they are a smaller, more unique in shape, have a very thin oblong pit, and possess less fibrous than the typical fibrous texture of other mango varieties. Overall, it’s a perfect blend of sweetness and sourness, succulent, and has a pleasant aroma.
HOW TO CHOOSE
Ataulfo Mangos They are only available in late winter to early spring so rejoice when they are in season!
Haden Mangos are generally available year-round.
Select plump fruit with uniformly smooth skin that yields to gentle pressure. Avoid without green background colour, completely soft, bruised or shrivelled fruit. A couple of black spots is a good sign to indicate a very ripe mango (the riper ones are sweeter). Mangoes with green areas will ripen at room temperature, although completely green fruit may not have the ability to fully ripen
For those times when you plan is to eat it immediately, choose semi-soft fruit.
To ripen firm mangoes, place fruit in an open paper bag at room temperature for up to a week. Once ripened, store covered in the refrigerator for up to two weeks.
On the other hand, arrive in your kitchen fully ripe, mangoes keep a few days covered in the refrigerator.
Rinse skin before slicing to ensure that any chemicals left on the skin will not penetrate to the flesh
It’s simple to entice appetites with this eye-catching fruit:
Haden Mangos are perfect eaten raw, but they should always be peeled, as the skin is very acidic. Here are some other suggestions:
A Few Quick Serving Ideas
- Top with yogurt or mix into breakfast cereal.
- Pieces can be frozen
- Make into juice, marmalade, compote, or puréed into sauces.
- Chutney is prepared from unripe, green mangoes.
- Containing enzymes that aid in digestion, mangos are useful in tenderizing meats and make great chutneys as well as toppings. However the mango juice cannot be left on meat too long.
- Add to a salad or to rice for flavour and colour.
- Fresh green mangos are often used in Asian, Indian and Mexican food dishes that may include meat where the fruit becomes a tenderizer or lentils where it enhances the dish with a somewhat spicy or tart flavour.Fresh green mangos are often used in Asian, Indian and
- Mexican food dishes that may include meat where the fruit becomes a tenderizer or lentils where it enhances the dish with a somewhat spicy or tart flavour.
- Dried green mango (known as Amchur, Amchoor or Amchor) requires soaking in warm water for several hours before using. Its common use is a seasoning in Indian recipes.
Ataulfo Mangos are best served as fresh fruit.
Mangoes are extremely stocked with vitamins, minerals, and anti-oxidants and contain, like all fruits, very few proteins, fats and calories. After your exercise routine, try consuming this fruit to replenish salts, vitamins, and your energy .
The mango-milk cure is an ideal treatment for loss of weight.
Of the many health benefits, mangoes
Help stop bleeding, to strengthen the heart, and to benefit the brain.
May make the complexion fair and the skin soft and shiny.
Are a great source of dietary fibre, potentially a protective effect against degenerative diseases, especially concerning the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.
Contain enzymes that aid in digestion.
Mango (sliced, raw), 1 cup (165g)
Total Fat: 0.45g
*Excellent source of: Vitamin A (6,425 IU), and Vitamin C (45.7mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
- Originally from India and widely available in Asia, mangos are prevalent in tropical warm climates including Mexico, California, and Florida.
In times past, this fruit was considered royal and, therefore, legislated for use only by rajas and nawabs.
Today, India is the world’s largest mango cultivator, growing over 60 per cent of the production.
Mango is known for its versatility as all stages of fruit development is suitable for processing.
When still unripe, this fruit make great hot or sweet pickles.