Many Americans think of mangos as an exotic fruit. But, to the rest of the world, they’re as familiar as apples or pears are to us. In fact, mangos are the most consumed fruit in the world—and for good reason. Cut open a mango and you’ll discover vibrant golden flesh with a juicy, sweet, tropical flavor.
Mexico is the leading supplier of mangos to the U.S. and, in terms of quality, mangos from Mexico are the gold standard! The season for this premium tree-ripened fruit runs from February until mid-September, peaking from April to July.
| Mango Smoothie |
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Here’s a pure and simple mango refresher. For something more exotic, try the variations.
1 very ripe mango
1/2 to 1 cup milk
1/4 tsp. vanilla extract
1-1/2 cups ice cubes
Sugar to taste
On a board, hold the mango with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” With a knife, carve out the flesh, cutting as close to the skin as possible or scoop out with a large spoon; cut each piece in half. Peel center section of mango; cut off the remaining fruit. In the container of a blender, place the mango, 1/2 cup milk and vanilla; whirl until smooth, adding the ice, and additional milk and sugar as necessary.
YIELD: 2-1/2 TO 3 CUPS
Variations: Replace the milk with:
1/2 to 1 cup fruit sorbet
1/2 cup peach-flavored yogurt
1/2 banana cut in chunks and 1/2 to 3/4 cup water
1/2 cup canned crushed pineapple in juice
1/2 cup bottled piña colada drink mix and 1/4 cup dark rum (optional)
1/2 cup cold apple juice
1/2 cup cold white cranberry juice and 2 tablespoons lime juice
1/2 cup cold guava juice or nectar
1/2 cup buttermilk and a couple of spoonfuls of honey
1/4 cup each sweetened condensed milk, water and lime juice |
Mango Stuffed French Toast Casserole
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A double-luscious weekend treat, this breakfast casserole has mango tucked inside and is served with a sweet mango topping.
2 ripe mangos, divided
8 slices cinnamon-raison swirl bread
4 ounces cream cheese, cut in 1/4-inch cubes
2 eggs
1 cup milk
2 tablespoons sugar
1/3 cup maple syrup
On a board, hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the “cheeks.” Cut flesh criss-cross, taking care not to cut through the skin. Press skin so fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Set aside. Butter an 8-inch square glass baking dish. Arrange 4 slices of the bread in the baking dish to cover the bottom. Sprinkle with the cream cheese cubes, then the diced mango. Top with the remaining bread. In a bowl beat eggs with milk and sugar; pour over bread. Gently press bread down. Let casserole stand until liquid has been absorbed, about 10 to15 minutes. (Or cover casserole and refrigerate until ready to bake, up to 12 hours.) Preheat oven to 375°F. Bake, uncovered, until set and golden, 25 to 30 minutes. Meanwhile, for the mango-maple topping, cut the remaining mango as directed above. In a medium microwave-safe bowl, heat syrup until warm, 20 to 30 seconds. Stir in mango. Serve casserole with mango-maple topping.
YIELD: 4 PORTIONS |
| Get To Know Mangos |
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Depending on variety, mangos can be oblong, kidney-shaped or round, and the skin color can range from red to golden to green. The flesh, which ranges from mellow yellow to deep orange, surrounds a pit that is usually large and flat. Though there are hundreds of varieties of mangos, five varieties are imported into the United States from Mexico, with differences in flavor and texture. |
Ripe And Ready Mangos
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Keep mangos on the counter until ripened. To speed up the process, place them in a closed paper bag. With mangos, color is only skin deep. If a mango has a red blush, it’s from the sun—not an indication of ripeness.
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The best way to tell if a mango is ripe is to give it a sniff near the stem. A fragrant and fruity aroma is a sure sign of a ripe mango. A faint scent means the fruit needs more time to ripen.
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Gently squeeze it—most mangos become softer as they ripen.
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Mangos do not become redder after they’ve been picked. The green patches of skin on Tommy Atkins and Haden turn a rich yellow as they ripen; Ataulfo, Kent and Keitt keep their same color when ripe.
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Once ripe, refrigerate mangos to slow down ripening.
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For fullest flavor, let chilled mangos reach room temperature before eating.
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Mangos Are Good For You
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They’re an excellent source of vitamin C and a very good source of vitamin A. They also provide potassium (a nutrient in which many people are deficient) and fiber. A serving (half a medium-sized mango) contains about 70 calories. |
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10 Ways To Indulge In Mangos From Mexico
Sweet and Spicy Snack: Sprinkle mango slices with lime juice and ground red pepper, as the Mexicans do, or with salt, as is common in Puerto Rico.
Tropical Fruit Compote: Toss a peeled and cubed mango with a sliced banana, some pineapple chunks and a handful of shredded coconut. Drizzle with orange-flavored liqueur or orange juice then sprinkle with chopped macadamia nuts or almonds. Serve in wine goblets or martini glasses for an elegant dessert.
PB and M Sandwich: For a twist on the traditional, spread peanut butter on toasted cinnamon-raisin bread; top with slices of mango and a light dusting of ground ginger.
South-of-the-Border Salad: Toss peeled and cubed mango with peeled and cubed avocado, sliced red onion and a hefty dash of hot sauce; serve on a lettuce leaf and drizzle with vinaigrette.
Fresh Summer Salad: Stir cubes of mango into carrot salad; stir in a squirt of lime juice.
Mango Sauce In a Minute: Purée fresh peeled and pitted mango with a little orange juice and serve over fruit salad. For chicken or fish, stir in a little lemon or lime juice, salt and pepper.
Sauteed Mango Topping: In a skillet heat 1 peeled and chopped mango in a couple of tablespoons of butter and a dash
of rum or fruit liqueur; serve over vanilla ice cream or slices of pound cake.
Exotic Chicken Salad Roll: Stir cubes of mango into chicken, shrimp or lobster salad; serve on hot dog rolls with leaves of Boston lettuce.
Mango Melba Cheesecake: Top a cheesecake with mango slices, then scatter with a few fresh raspberries. Spoon warmed raspberry preserves over each serving.
Mango Appetizers: Spread crackers with goat cheese. Top each with a slice of mango and a dab of pepper jelly (or sprinkle with chili powder). |
| Tidbits On Mangos From Mexico |
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If the mango is slightly firm, a vegetable peeler can be used to peel off the skin.
- A cut mango does not turn brown.
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Wrapped in plastic or stored in a container in the refrigerator, cut mango keeps for a couple of days.
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From 1 medium-sized mango (about 1 pound), peeled and pitted, you’ll get about 1-1/2 cups sliced or diced, or about 1 cup puréed mango.
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Want to keep that mango feeling into the autumn? Mangos can be frozen! Peel and cube or slice the flesh and freeze in an airtight container or freezer bag. Serve them still partially frozen. Freeze mango puree in ice cube trays.
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For more information, visit
www.mangosfrommexico.com or
e-mail info@mangosfrommexico.com |
