Most Americans consider the mango an exotic fruit with the taste of a
peach and pineapple. Although it is popular in tropical areas it actually
originated in Southeast Asia or India where it has been grown more than
4,000 years. Over the years mango groves have spread to many parts of the
tropical and sub-tropical world, where the climate allows the mango to
grow best. Mango trees are evergreens that will grow to 60 feet tall. The
mango tree will fruit 4 to 6 years after planting. Mango trees require
hot, dry periods to set and produce a good crop. Most of the mangos sold
in the United States are imported from Mexico, Haiti, the Caribbean and
South America.
|
Mangos |
Serving
Size 1/2 cup, sliced (83g)
Amounts
Per Serving |
% Daily
Value |
Calories
50 |
|
Calories
from Fat 5 |
|
Total Fat
0g |
0% |
Saturated
Fat 0g |
0% |
Cholesterol
0mg |
0% |
Sodium 0mg |
0% |
Total
Carbohydrate 14g |
5% |
Dietary Fiber 1g |
4% |
Sugars 12g |
|
Protein 0g |
|
Vitamin A |
15% |
Vitamin C |
40% |
Calcium |
0% |
Iron |
0% |
* Percent Daily Values are based on a
2,000 calorie diet. |
|
|
|
Today there more than 1,000 different varieties of mangos throughout the
world. Mangos come in different shapes, sizes and coloring depending on
the ripeness. The colors range from yellow to green to orange or red. They
weigh as little as a few ounces up to a few pounds. All varieties have a
very rich tropical flavor when ripe.
Choose firm plump mangos that give slightly when pressure is applied.
Avoid those with bruised or dry and shriveled skin. The ripeness of mangos
can be determined by either smelling or squeezing. A ripe mango will have
a full, fruity aroma emitting from the stem end. Mangos can be considered
ready to eat when slightly soft to the touch and yield to gentle pressure.
The best-flavored fruit have a yellow tinge when ripe; however, color may
be red, yellow, orange, green, or any combination.
Store mangos at room temperature and out of the sun, until ripened. The
ideal storage temperature for mangos is 55 degrees F. When stored properly
a mango should have a shelf life of 1 to 2 weeks. While the mango will not
ripen in the refrigerator, it can be kept chilled there once ripe. Store
cut mangos in a plastic bag for no more than 3 days.
- With a sharp thin-bladed knife, cut off both ends of the fruit.
- Place fruit on flat end and cut away peel from top to bottom along
curvature of the fruit.
- Cut fruit into slices by carving lengthwise along the pit
Recipes
Red Pepper Mango Onion Sauce
Makes 6 servings.
Ingredients
1–1/4 cups chopped onion
1 cup chopped red bell pepper
1 Tbsp. oil
3/4 cup fresh mangos, peeled & cubed
1 cup mango nectar
1 Tbsp. fresh ginger, minced
2 tsp. balsamic vinegar
1/4 tsp. crushed red pepper flakes
1 Tbsp. flour
Directions: Saute onions and red bell pepper over medium heat for 5-8
minutes until soft. Stir in flour. Add mango, mango nectar, ginger,
vinegar and red pepper flakes. Cook, stirring over medium heat until sauce
boils and is thickened. Serve hot over chicken, fish or pork. (National
Onion Association)
Nutritional Analysis: Calories 104, Total Fat 1g, Carbohydrates 23g,
Protein 3g.
Find more in our
recipe database!
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