(Begins shipping in July 2008)
ATTENTION: Mangos CANNOT be shipped to AZ.,CA., LA., TX. or Canada.
General Information: Mangos vary in size, shape, coloring and taste according to their ripeness and variety. They range from green to red.
Mango Varieties - Season & Description:
- Early July Shipment - Tommy Atkins Regular oval shape, medium to large siz, thicker skin is yellowish orange with deep red to purplish blush. Flesh is juicy but firm with medium fiber, usually weighs 1 to 1-1/2 lbs.
- Later in July - Kents Origin Coconut Grove, Fl. Fruit large (20-26 oz.), regular ovate, skin green with reddish cheeks. Flesh gold and very juicy. FIBER FREE, usually weighs 1 to 1-1/2 lbs.
- August - Keitts - Origin Homestead, Fl. Fruit large (20-26 oz.), ovate. Skin is green, pink and yellow, flesh is very rich, with fiber only around a small pit.
Selection and Storage:
A ripe mango gives to gentle pressure. A firm one needs further ripening before eating. Ripen all varieties of mangos at room temperature, uncovered, out of direct sun; and turn occasionally. Refrigerate ripe fruit in a plastic bag for no more than three days.
Preparation and Cooking Tips:
Mangos are used differently according to their stage of ripeness. Before ripening they are used in pickles and conserves. At a riper stage they are cooked into relishes and vegetable side dishes. Adding them to a fruit salad, add flavor, color, aroma and texture. They must be peeled prior to eating out of hand.
Recipes:
Tangy Mango Slaw
SUBMITTED BY: USA WEEKEND columnist Jean Carper
A refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.
4 cups shredded cabbage
1/2 cup finely chopped red onion
1 fresh mango, cubed
1/2 cup walnut pieces
1/4 cup SPLENDAŽ Granular
3/4 cup white rice vinegar
DIRECTIONS
In a bowl combine cabbage, onion, mango, walnuts.
In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
Serve cold or at room temperature.
Spicy Oysters with Mango Dip
1/2 cup sour cream
1 Florida mango, pureed
1/4 teaspoon salt
2 tablespoons Florida honey
3 cups vegetable oil
3/4 cup bread crumbs
3/4 cup flour
2 teaspoons curry powder
1/2 teaspoon white pepper
1 teaspoon paprika
1 pint Florida oysters, shucked
Make dip by combining sour cream, mango puree, salt, and honey. Refrigerate until needed.
Heat oil to 350 degrees F. Combine bread crumbs, flour, curry powder, white pepper, and paprika. Drain oysters and dredge in bread crumb mixture. Fry in hot oil. Serve with mango dip.
Yields 4 to 5 appetizer portions.
FOR MORE MANGO RECEIPTS CLICK ON LINK BELOW:
MANGO RECIPES
Order via our secure web site, Questions? E-mail us at info@crosscreekgroves.com
