Mangos vary in size, shape, coloring and taste according to their ripeness and variety. Mango coloring ranges from green to red.  The sweet-scented flavor of mangos, often described as an exotic mix of pineapple and peach, is used to flavor everything including salads, desserts and popular drinks.  An easy preparation tip is to cut the mango in half, score and then push the skin inside out to make it extra easy to remove the fruit.

Selection and Storage: A ripe mango gives to gentle pressure. A firm one needs further ripening before eating. Ripen all varieties of mangoes at room temperature, uncovered and out of direct sun. Turn mangoes occasionally. Refrigerate ripe fruit in a plastic bag for no more than three days.

Preparation and Cooking Tips: Mangos, if unripe, should ripen within a week at room temperature.  Mango lovers often store them in a paper bag, as a best practice.  Once ripened, mangos can be kept in the refrigerator, but should be eaten within a couple of days.  We believe they will be so well received they won’t even make it to the refrigerator! 

Mango Tips & Recipes from the Univ of Florida Institute of Food & Agriculture Services (IFAS)

More Mango Tips & Recipes

Mango Recipes: (Click here to view  Mango Recipes)

Mango Recipes:(Click here for more Mango Recipes)