Mangoes are believed to originate from the mountainous areas around Himalaya. The cultivation of mango has spread first through out Asia and later to Africa, America and southern Europe. Today there are over thousands of varieties, most common are Kent, Keith, Palmer, Tommy Atkins, hayden, Ataulfo and Chokanan.
Mango has a strong sent which is very potent. The taste of a good mango has to be both sweet and sour. When a mango is mature the meat is soft and juicy. Maturity can be felt on the outside by pressing gently at the stem. The skin has to give way slightly indicating that the meat is soft. Mango is very rich in vitamin A B and C.
Mangoes should be eaten fresh. But can also be used in deserts, with fish, fruit compote, and marmalade and in vegetable/fruit salads. Before serving the mango skin is cut away, the meat is cut in ½ along both sides of the oval pit in the centre. Here after the meat can be cut in either slices or small cubes. If you choose to serve mangoes fresh it can be advisable to chill them before serving.
Mango fruits imported by sea freight are not ripe. They have to be kept at 15-20 deg. Until they soften up and are ready to eat. If they are kept at 10 deg the shelf life is 2-3 weeks. Be careful not to keep the mango too cold or it will start blackening from the pit in the centre and outwards.
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