How to Choose and Eat a Mango

Mangoes are still considered pretty exotic in most of the US, though not nearly as much as they were twenty years or so ago. Mangoes are grown in the US in warm-weather states like Florida, California and, of course, Hawaii. Even so, the mango you may be eating as you read this was more than likely imported from Mexico or further south down in Central America.

The nutritional value of the mango is partly why it has grown in popularity over the last few decades. For one thing, mangoes are a fantastic source of vitamins C and E, niacin potassium, and iron, as well as the increasingly necessary beta carotene. Beta carotene is a major player in the world of nutritional health because the body converts beta carotene to vitamin A. Mangoes are good for facilitating this process; an eight ounce serving will provide you with nearly double the amount of vitamin A as recommended while containing only 135 calories.

The problem inherent in choosing a mango is that there are so many different varieties to choose from. Some mangoes tip the scales at only a few ounces, while there are other monster mangoes that can weigh as much as four pounds. Chances are, however, that you won’t be faced with that kind of choice since the overwhelming amount of mangoes that are sold in America weigh less than a pound. Since mangoes are shipped while they are still not quite ripe, when picking through them you should ideally be looking for a fruit that yellowish-orange, or orangish-red if you plan on eating it right away. The mango should also be just slightly soft when you press a finger against it. Beware if the mango is marred by large dark spots as that probably means you’ll find some bruising on the inside. After handling it to make sure it yields to your touch, bring it up to your nose and inhale. You want to experience a fruity, almost flowery sweetness to the mango. If you smell that aroma, then the mango is ripe.

If you can’t find any mangoes that appear to be ripe yet, buy the closest thing you can. Stay away from any mango is mostly green as it may not ripen, and bypass any mango with pruned skin. You can still buy a mango that isn’t quite orangish in hue. Take it home and put it inside a paper bag, making sure to keep it in a cool place, not in direct sunlight. After two or three days it will have ripened enough for consumption. A mango you judge to be ripe will be at its most delicious if eaten immediately, but even keeping them in the fridge for a few days will still deliver some flavorful fruity goodness.

Anyone who has ever enjoyed the delicious qualities of a mango can tell you that there is a price to be paid for that flavor. Mangoes are not a food for people who have a thing about cleanliness. To make the process of enjoying a mango slightly less of a sticky situation, simply cut vertically down the fruit on each side of the pit. Cut away each half and then slice the meat of the fruit into edible portions, allowing you to remove the peeling. Just do the same thing to other half and you can eat it without involving too much mess.