Rich in vitamins A, C, and D, mangoes are sweet, fragrant, large-pitted tropical fruits commonly used in Latin American, Asian,
and Indian cuisine.
Season: Year-round; peaks from May through September.
How to Choose Mango
Look for a mango with unblemished skin that yields to gentle pressure from your thumb. (The color doesn't indicate ripeness; mangoes can vary from green with a red blush to yellow orange, depending on the variety.) Check for a fruity aroma at the stem end. If you don’t plan to eat it for several days, choose a firmer mango.
How to Store Mango
Keep mangoes in a paper bag at room temperature until ripe, then refrigerate for up to 4 days. Cut mango will keep for 2 days in the refrigerator in a sealed container.
How to Slice
Remove the skin with a Y-shaped peeler. Then, holding the fruit with a paper towel, stand it on its end on a cutting board. Using a serrated or sharp chef's knife, cut along one of the flat sides to remove the fattest part of the flesh (sometimes called the cheek); repeat on the other side. Trim any remaining flesh off the pit. Slice or chop, as desired.
How to Use Mango
Use mangoes cubed or sliced in fruit salad, pureed into margaritas and other cocktails, or chopped up in salsas and chutneys.
Real Simple Mango Recipes:
- Asian Beef and Mango Salad
- Chicken Skewers With Grilled Mango
- Mango Smoothie
- Strawberry-Mango Parfaits With Ginger Topping
- Seared Tilapia With Watercress-Mango Salad
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.