The mango is native to the Far East, the Indian sub continent and South East Asia. The skin colour of this oval fruit varies from green and red to bright orange, but this doesn’t indicate ripeness – it simply depends on variety. The flesh is a rich golden orange colour with juicy, luscious sweet flesh.
Ripe mangoes give slightly when gently squeezed in the palm of your hand. Firm mangoes will ripen in the fruit bowl at room temperature after a couple of days. Choose fruits that are green or flushed with red- gold, and avoid any that have black spots or bruising.
The skin of a mango is inedible. The easiest way to prepare a mango is to cut them lengthways, either side of the large flat central stone. Cut away the stone then score the two ‘cheeks’ in a criss cross pattern though to the skin. Bend the skin back and the fruit will pop up like a hedgehog; it’s then easily cut off into cubes (the remaining flesh left clinging to the stone can be sliced off and chopped). Or peel the cheeks then cut the mango into slices. Mango is best eaten raw in salads, salsas, fruit salads and dessert recipes, and is also delicious puréed for mousses, smoothies, sorbets and ice creams.
Dried mango is a delicious snack and can also be used in baking.
Keep mangoes at room temperature until ripe, then refrigerate for up to 3 days.
Watch our video on how to choose and prepare a mango.
See mango recipes >