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Mango

The mango is a stone fruit that comes in many varieties and has a wonderful, sweet taste. Mangoes can have a green, yellow, orange, red or multicoloured skin. The colour of the skin is no indication of the ripeness of the mango.

- Origin -

Mangoes originate from India. Our mangoes come from Peru, Brazil, Burkina Faso, Senegal and Dominican Republic.

- Taste -

The ripe flesh of the mango is soft and juicy, pale orange in colour, and has a texture ranging from fibrous to almost the consistency of butter. The flesh tastes fresh and sweet and emits a sweet fragrance.

- Use -

Eat the flesh of the mango plain or add it to a salad or desert.

- Storage -

Mangoes should be kept in a cool place, preferably between 8 and 10°C, but not in the refrigerator. A ripe mango has a wonderful fragrance and gives slightly when pressed gently.

- TIP! -

Mango is delicious in a smoothie!

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Mango

Nutritional value

	per 100 gr
Energy (kcal)	61 kcal
Energy (kJ)	259 kJ
Carbohydrates	12,8 g
of which sugars	12,2 g
Fat	0,3 g
of which saturates	0 g
Fibre	1,5 g
Protein	1,1 g
Sodium	5 mg
Vitamin C	36 mg

Growing areas

Click to enlarge

- Tips for preparing Mango -

How do you cut a mango?

The basic cut:

Step 1
Hold the mango in a vertical position
and slice it lengthways either side of the stone,
cutting as close to the stone as possible.
Step 2

Separate the halves from the stone
Step 3
Cut the remaining side pieces off the stone
and remove the skin.

Method 1:

Step 4
Cut horizontal and vertical lines into the flesh
right down to the skin to form cubes.
Step 5

Turn the skin inside out.
Step 6

Cut away the cubes from the skin.