Mango is an edible fruit that is native to South Asia, Southeast Asia, and West Malaysia. The flesh of the fruit is used in a variety of recipes and beverages. It is often eaten as a fresh fruit, or dried, shredded, and added to dishes. Mango recipes are also used to make jams, jellies, preserves, and fruit sauces, as well as to make mango chutney and mango pickle.

In the Mango Recipe and Nutrition, we have found the best ways to prepare mangoes. For the recipe for the mango salad with honey and yogurt, you will find the best ingredients and the recipe, as well as all the nutritional information about the salad

Mango has a long history in many cultures and it is the fruit that appears to be the most widely used in the world. Mango is a fruit that is high in flavonoids, and also a very good source of vitamin C, which is essential for the maintenance of healthy immune system. It is an excellent source of fiber and a source of potassium and manganese, and also provides a good source of iron.

A Quick Look

Mangoes are a tangy, sweet stone fruit. Mangoes come in over 1,000 distinct kinds and are grown in tropical climates all over the globe. Mangoes are high in vitamins, and one cup of mangoes may provide a day’s worth of vitamin C. Mangoes that yield to moderate pressure but aren’t excessively mushy and spongy should be avoided. Allow mangoes to ripen in a paper bag on the counter if they are firm. Remove the outer peel of the fruit and cut the meat away from the firm, white pit in the middle to enjoy. Because cutting into a mango may be tricky, use care while using your knife. Mangoes are delicious in sweets, savory meals, and as a sweet snack on their own.

Overview

Mangoes are stone fruits that grow in tropical climates and are renowned for their strong taste and sweet juice.

Mangoes are grown in over 1,000 distinct kinds all over the globe. Mangoes are utilized in a variety of cuisines, including Thai, Indian, Mexican, Filipino, and Caribbean, due to their broad geographic distribution. (The mango tree is the national tree of Bangladesh, while the mango fruit is the national fruit of India, Pakistan, and the Philippines.)

Mangoes are frequently imported into the United States from Mexico, Ecuador, Peru, Brazil, Guatemala, and Haiti. There are two seasons in the mango growing year: one in the spring/summer and one in the fall/winter. Mangoes are usually accessible all year in the United States because to their geographical locations and growth seasons.

Identification

There are two kinds of mangoes that you’re most likely to come across among the numerous varieties available.

Mangoes of the Tommy Atkins type are the most popular. They are a big, hefty fruit with a rounded oval form with skin that is red, yellow, and green in hue.

You may also come across Altufo, popularly known as “champagne mangoes.” These are longer and thinner, and the color is a brilliant yellow.

Ripe mangoes have a pleasant, fragrant smell, which varies depending on the type. The flesh is aromatic, juicy, and yellow-orange in hue.

Nutritional Information

50 calories, 0.68 grams of protein, 0.31 grams of fat, 12.36 grams of carbs, 1.3 grams of fiber, and 11.27 grams of sugar are included in a half-cup of fresh mangoes.

Mangoes are high in vitamins, including vitamin B6, vitamin A, and vitamin C. (One cup of mangoes provides 100% of your daily vitamin C requirement.) Copper, potassium, and magnesium are also found in mangoes.

Selection

Look for vivid color to indicate ripeness: Tommy Atkins mangoes should be red and golden with just a few green spots. The color of the altufos should be brilliant yellow. When some mangoes (such as the Keitt variety) are ripe, they turn green, but this indicates that they are not yet ready to consume.

When lightly squeezed, the fruit should have a little give. It is not ripe if it feels extremely hard, and it may take a few days to mature. Alternatively, if it’s very mushy and squishy, it’s overripe.

Some mango types, like as Altufo, are delicate and should be handled with care. Before purchasing, inspect the mangoes for any significant blemishes, bruises, or soft areas.

Storage

Allow mangoes to mature on the counter for a few days. This may be accelerated by placing them in a paper bag.

Mangoes may be stored in a plastic bag in the refrigerator for up to five days once ripe.

Mangoes may be kept in the fridge for a few days after being sliced, but for the greatest taste and freshness, eat them right away.

Preparation

The tough, thin skin must first be removed. A sharp paring knife or a sharp vegetable peeler may be used for this. If the mango is ripe enough, make a few tiny incisions around the top and peel the skin away with your fingertips.

When cutting into a mango, use care since the fruit’s juiciness may make it very slippery.

A big, tough white pit is located in the mango’s core. This is especially true when it comes to ordinary mangoes (Altufo mangoes have a smaller pit and more flesh.) It’s worth noting that the flesh around the pit is tough and fibrous; the riper the fruit, the less tough and fibrous the flesh becomes. Avoid these places by cutting around them.

Mangoes may be eaten for breakfast as a topping for yogurt, oatmeal, or cereal, or added to smoothies.

Mangoes are also delicious in savory dishes. Mangoes are a wonderful canvas for showcasing a variety of flavors. Mango slices may be used in salads, mango cubes can be stirred into guacamole or homemade salsa, mango pieces can be roasted with chicken or pork, and mango puree can be used to create a tropical coating for grilled meat.

Mangoes are delicious in desserts: make fruit tarts, add them to coconut rice pudding, or make sorbet. Mangoes, of course, are so sweet that they make a wonderful dessert on their own: garnish a dish of sliced mango with a sprig of mint and enjoy.

MANGO LIME VINAIGRETTE RECIPE

A fiber-rich dressing? Who’d have guessed? The mango lends a naturally sweet and creamy texture to the dressing, which is exactly what we want in sauces and dressings. It’ll definitely stir up your taste senses, and it’ll be a refreshing departure from your regular vinaigrette.

Ingredients

ripe mango, cut into tiny pieces (or 1 cup forzen defrosted mango chunks) 1 lime (use 1/2 of the lime’s zest and the whole lime’s juice) 1 tablespoon apple cider vinegar extra virgin olive oil, 1-2 tbsp a half-cup of thyme to taste 1/2 teaspoon sea salt honeydew (optional) 1-2 tablespoons

Directions

Time to prepare: 2 minutes Time to cook: 0 minutes 1 cup yield

In a food processor or blender, combine all ingredients and mix until completely smooth. Keep refrigerated for 3-4 days.

Note that this dressing will thicken in the fridge; if you’re keeping it for the week, you can let it rest on the counter for a few minutes or thin it down with a little water as you go.

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Frequently Asked Questions

What can be made from mango?

Mango can be made into a delicious fruit smoothie, mango juice, or mango jam.

What can I do with too much mango?

You can make a mango smoothie.

Can mango be eaten at night?

No, mango is not a night fruit.

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