Whenever I see a mango, I think of my father, Pete.
He loved mangoes and had no problem eating them, but he could never stand next to a mango tree because he would break out in hives. I guess something on the tree while they were growing triggered that response, but we’ll never know!
America’s awareness of mangoes has definitely grown. I’ve lectured about different fruits and vegetables at schools for a long time and, years ago, when I’d hold up a mango and ask the kids what it was, most would say it was an apple. But all that’s changed now based on the number of American children hailing from different parts of the world, as well as the mango’s own increasing popularity.
Green-faced mangoes — also known as Kent mangoes — are one of my favorite treats. Though you’ll see mangoes in the store year-round, the Kent variety in the spring and summer is especially delicious, particularly when combined with other fruits. The only problem with Kent mangoes is their green color — people pass them by thinking they’re not ripe, which is a big mistake; they’re less stringy and sweeter than other mango varieties and are a sure winner.
Rich in fiber, vitamins, minerals and antioxidants, mangoes contain an enzyme that aids in digestion and can help ease an upset stomach. Photo courtesy of Susan Bloom
Origins and Benefits
The mango originated in Southeast Asia, where it’s been grown for over 4,000 years, and has since spread to many tropical and subtropical settings where the climate is conducive to the mango’s success. Mango trees are evergreens that will grow to 60 feet tall and require hot, dry periods to produce a good crop. Today there are over 1,000 different varieties of mangoes throughout the world. In India, the mango tree plays a sacred role as a symbol of love, and some also believe that the mango tree can grant wishes.
While the Kent mango’s origins in the U.S. date back to Florida in the 1940s, it’s the predominant mango produced in Ecuador and Peru for export to the U.S. and is one of the main cultivars produced in South Africa, another leading world mango exporter. It’s also the most popular mango imported by France and other European countries.
Mangoes are a comfort food that can truly make you feel better. Mangoes are a rich source of fiber, vitamins, minerals, and antioxidants, and they contain an enzyme with stomach-soothing properties similar to the papain found in papayas, which acts as a digestive aid.
Selection and Storage
Sporting a mostly dark-green skin with small patches of red blush, Kent mangoes have gold-to-orange flesh that’s sweet and rich; I think mangoes that weigh 1-1½ pounds have the sweetest taste. In general, handle a mango very gently, as it bruises easily. Pick it up and gently press your thumb against the flesh — it should have a little give and a really sweet smell. A very ripe mango will often have some black speckling outside; don’t worry about that or a little bruising, but avoid mangoes that are black all over, as they’re beyond the point of no return.
Always use your nose when you’re choosing mangoes — 99% of the time, a mango that smells wonderful tastes wonderful. If the stem end smells sour or acidic, reject it. If a mango is firm and green, it won’t have any smell, but if it looks good, bring it home and ripen it yourself by leaving it out on the counter for a few days until it colors, develops a sweet aroma, and “gives” when you press it very gently. Never refrigerate a mango, as storing it below 50 degrees for any length of time will take the flavor out. If you must have it chilled, you can put it in the refrigerator for a few minutes, but I think mangoes taste best at room temperature. Kent mangoes don’t offer much in the way of visual clues as to when they’re ripe – e.g., the amount of redness on their skin isn’t an indicator of their sweetness or ripeness — so judge by the softness when you squeeze them.
Preparation
Mangoes are delicious peeled and eaten as is or with a squeeze of lime juice or blended into a smoothie with a banana and/or other fruits. Unlike many fruits, mangoes are slow to discolor when they’re sliced, which helps them retain a nice presentation. They make a beautiful tropical salad sliced with pineapple chunks, kiwi, papaya, banana, or just about any tropical fruit; I like to add a little squeeze of lime as well as some shredded coconut. For a refreshing and very nutritious tropical drink, purée some sliced mango with banana, pineapple and a squeeze of lime and enjoy!
Pete’s Top Tips: How to Peel a Mango
Because mangoes have a large and non-freestanding stone right in the center of the fruit that’s difficult to remove, people always ask me how to cut and eat a mango. I’m happy to share the results of my years of experience to help you get greater access to this fantastic fruit:
- To deal with the pit in the center, take two lengthwise cuts on either side of where you estimate the pit is; if it’s a flattish mango, turn it up so a narrow side is facing you. The pit is large but fairly flat, so make the cuts no more than half an inch on either side of an imaginary center line (you’ll have three slices, the center one with the pit in it).
- Next, take the two outside slices and score the flesh with the tip of a knife, getting as close to the skin as you can without breaking it.
- Hold the scored slice in two hands and gently push up from the skin side, which will pop inside out; the mango segments will separate and can easily be scooped off the skin with a spoon or butter knife.
- As for the slice with the pit, you can discard it, but I personally find the flesh around the pit to be the tastiest part. The best way to eat it is to remove the strip of skin around it, pick it up with your fingers, stand over the sink and enjoy!
About “Produce Pete” Napolitano
With over 65 years of experience in the produce industry, New Jersey’s own “Produce Pete” Napolitano is a renowned fruit and vegetable expert, author, and tv personality who’s appeared on a highly-popular segment on NBC’s Weekend Today in New York broadcast every Saturday mornings for over 28 years. For more information, visit producepete.com.
About Susan Bloom
A regular contributor to New Jersey Monthly and a variety of other well-known local and national publications, Susan Bloom is an award-winning New Jersey-based freelance writer who covers topics ranging from health and lifestyle to business, food, and more. She’s collaborated with Produce Pete on a broad range of articles for over a decade.