Mangoes vary in size and color, but are usually red, yellow, or green on the outside and yellow or orange inside. They have a single flat, oblong pit that does not separate easily from the pulp. Ripe, unpeeled mangoes smell very sweet.
Mangoes should be plump and firm, but not hard.
They should have smooth yellow or red skin and smell sweet.
Keep whole, uncut mangoes at room temperature and use within 3-5 days.
Once cut up, store mango in an airtight container in the refridgerator and eat within 1-2 days.
Whole mangoes can be stored in the refridgerator in a plastic bag for up to 1 week.
A mango is ripe when it feels soft if you press the skin.
Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands. Dry with paper towels or air ary. Cut off all four sides of the mango around the large seed, then slide a paring knife between the skin and meat of the mango to remove the skin. You can slice the mango or cut it into chunks.
You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango. Peel back the skin as you would a banana and eat around the pit.
Enjoy over fish or chicken, or as a part of a fruit salad.
Why It's Great
Vitamin A keeps our eyes working, our immune system strong, and our cells growing.
Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Vitamin E protects cells in our body from damage and keeps our immune system healthy.
Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.