Mangoes

About The Mango...
The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop.

Today there are over 1,000 different varieties of mangos throughout the world.

Mango Nutrition Information
Mangos are very low in Saturated Fat, Cholesterol and Sodium.They're also a good source of Dietary Fiber and Vitamin B6,and a very good source of Vitamin A and Vitamin C.

For those who are physically active, whether working out or constantly on the go, mangos are a great way to replenish that lost potassium.

An average sized mango can contain up to 40% of your daily fiber requirement. If you are eating your mango-a-day, irregularity is not a problem for you! Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual!

Selecting Mangoes
Good-quality Mangoes will yield slightly to gentle pressure when ripe. The coloring will be deep red and/or rich yellow with only a blush of green at the most. (Very green mangoes are used in certain dishes) Medium to large mangoes are generally best. A ripe mango will smell fairly fruity on the stem end as long as it is not cold

Storing Mangoes
The ideal post harvest storage temperature for mangos is 55º F. When stored properly a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight.

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