How to Choose and Eat a Mango

Mangoes are still considered pretty exotic in most of the US, though not nearly as much as they were twenty years or so ago. Mangoes are grown in the US in warm-weather states like Florida, California and, of course, Hawaii. Even so, the mango you may be eating as you read this was more than likely imported from Mexico or further south down in Central America.

The nutritional value of the mango is partly why it has grown in popularity over the last few decades. For one thing, mangoes are a fantastic source of vitamins C and E, niacin potassium, and iron, as well as the increasingly necessary beta carotene. Beta carotene is a major player in the world of nutritional health because the body converts beta carotene to vitamin A. Mangoes are good for facilitating this process; an eight ounce serving will provide you with nearly double the amount of vitamin A as recommended while containing only 135 calories.

The problem inherent in choosing a mango is that there are so many different varieties to choose from. Some mangoes tip the scales at only a few ounces, while there are other monster mangoes that can weigh as much as four pounds. Chances are, however, that you won’t be faced with that kind of choice since the overwhelming amount of mangoes that are sold in America weigh less than a pound. Since mangoes are shipped while they are still not quite ripe, when picking through them you should ideally be looking for a fruit that yellowish-orange, or orangish-red if you plan on eating it right away. The mango should also be just slightly soft when you press a finger against it. Beware if the mango is marred by large dark spots as that probably means you’ll find some bruising on the inside. After handling it to make sure it yields to your touch, bring it up to your nose and inhale. You want to experience a fruity, almost flowery sweetness to the mango. If you smell that aroma, then the mango is ripe.