Mango

Mangos are indigenous to India and Southeast Asia and have been pleasing mankind for approximately 4,000 years. Their juicy, sweet, peach-like flesh has been a staple ingredient in cuisines around the world. Mangos are rich in a variety of phytochemicals and nutrients that qualify them to be considered a "superfruit," a term that denotes very high nutritional and antioxidant qualities. There are many commercially grown cultivars of mango grown around the world. This has resulted in a variety of skin colors ranging from pale yellow to green and red, with many showing all three colors. Currently mangos are the most heavily consumed fruit, per capita, on the planet.

Click on a thumbnail to enlarge the image.

Share this:

  • Nutrition Info
  • Serving Size: 1/2 mango, 104g
  • Amount per serving
  • Calories: 70
  • Calories from fat: 0
  • Fat: .5g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 17g
    • Fiber: 1g
    • Sugars: 0g
  • Protein: 0g
  • Vitamin A: 40%
  • Vitamin C: 15%
  • Calcium: 0%
  • Iron: 0%

Availability

Handling & Storage

Varieties

Available year round

Also Known As

Ripen at room temperature away from direct sunlight. Ripe mangoes can be stored in the refrigerator or around 55° F for about a week. Most varieties of mango have a large flat seed in the center of the flesh. The skin is inedible. Try slicing the mango by sliding a sharp knife along the seed and separating the fruit into "halves". Scoop the fruit out of the skin and enjoy!

  • Haden
  • Tommy Atkins
  • Kent
  • Keitt
  • Ataualfo
  • Alphonso
  • Francine

Recipes

No recipes are currently available for this item.