Let’s dive into this tropical stone fruit mouth first. Mangoes are sweet for the most part and have a varying texture depending on the type you have. Some might be pulpy and soft, while others are more firm like a melon with a sinewy texture. All around, this delicious fruit has incredible health benefits to your immune system, blood pressure, and many more.
Native to South Asia, this drupe is one of the most-cultivated tropical fruits, which is now led by India in cultivation with about 39% (19.5 million tons) of the mango production worldwide. Mango trees are an amazing species, too; they can continue to bear fruit after 300 years. The trees can grow up to 115 feet tall, with multiple stages of maturing, and the fruit takes four to five months to ripen from first flower. There’s an array of over 500 known mango species all around the world, with the majority coming into ripe season during summer.
Mangoes have a widened, broad staple in the culinary world. They can be used basically in any stage; unripened and sour mangoes can be used for chutneys, pickles, or eaten raw with salt and chili powder. You should try it out! In some Asian cuisine, mangoes are pickled with fish sauce and rice vinegar. One of my favorites would be a nice, ripe mango blended with chamoy, a sweet and spicy chili paste, with a splash of orange juice and a hint of chili lime salt. It’s surprisingly refreshing to have a nice, frozen mangonada on a hot day! In Hawaiian culture, mango is often served grilled and charred.
Some other favorite ways to use mango would be in juices, smoothies, milkshakes or, my all-time favorite, ice cream. Mango is a major ingredient for sorbet. Mango can also be dried and often mixed with tamarind to make fruit bars. Another popular dessert is a sweet glutinous rice, sweetened with coconut and served with fresh, ripe mango slices.
Mango fruit can come in a huge variety of sizes and colors. The skin of the fruit is typically smooth, waxy and leather-like with a large seed in the middle. There are several ways to prepare mangoes. To prepare the fastest way, slice each side just past the seed. Slice the flesh without piercing through the skin on the other side and scoop out. I prefer to prepare by first removing the skin, slicing around and avoiding the pit, then dicing into large bites. In my opinion, this will yield the best results as well. There’s also a special mango-cutting tool that can be used to make life easier.
There’s countless uses for mango, and we’re only going to get more and more creative! Take a look at trying out your own festive summer mango tart with other fresh summer fruits. On the nutritious side, the health benefits of a nice ginger mango smoothie will bring a zing and a step!
Feel free to contact me if you have any culinary ideas of your own! I’ve explored in many traditional and modern culinary techniques. I love to get my hands on fresh ingredients to make something memorable. Let’s go on a culinary adventure!
