Mango
A juicy, fragrant tropical fruit with soft golden flesh and a large flat stone. It is known as the king of fruits in South Asia.
Mangos - single and halved: Ivar Leidus, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Mangoes were first cultivated in South Asia thousands of years ago and are now grown in tropical regions worldwide. India and Pakistan grow many varieties, including Alphonso, Chaunsa, Kesar and Langra.
Explore the cuisine of India, Pakistan, Philippines.
Nutrition: A good source of vitamin C and vitamin A.
Fruit guide
Enjoying Mango
Ways to enjoy it
- Eaten fresh in slices
- Blended in lassi and milkshakes
- Mango chutney and pickles
- Green mango with salt and chili
- Mango sticky rice
- Ice cream and kulfi
How to choose, prepare and store
- Choose mangoes that give slightly when pressed and smell sweet near the stem.
- Ripen firm mangoes at room temperature in a paper bag for 1 to 3 days.
- Wash the fruit and slice off the cheeks on either side of the flat stone.
- Score the flesh in a grid and push it out, or peel and slice.
- Eat fresh or blend into drinks and desserts.
- Store ripe mango in the fridge up to 5 days, or freeze chunks for smoothies.
Variations
- Alphonso: very sweet and creamy.
- Green mango: tart, eaten with salt.
- Dried mango (aam papad).
Cook’s tip: Press gently near the stem and smell it; a sweet aroma is the best sign of ripeness.
Also on the menu in
- Angola
- Australia
- Bangladesh
- Benin
- Brazil
- Burkina Faso
- Cambodia
- Cameroon
- Cape Verde
- Central African Republic
- Christmas Island
- Colombia
- Djibouti
- DR Congo
- Equatorial Guinea
- Eswatini
- Ethiopia
- Fiji
- Gambia
- Ghana
Related dishes
Mango sticky riceDesserts and sweets · Thailand
LassiDrinks · India
KulfiDesserts and sweets · India
JackfruitFruits · India
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Mangos - single and halved: Ivar Leidus, CC BY-SA 4.0 (Wikimedia Commons)