mangocut2MANGO Mangifera indica

Intro: Mangoes are amongst the most delicious
and luxurious of all tropical fruits. They were introduced into Australia in the 1800s

History: Mangoes originate from Malaysia and India. The history of the mango goes back over 6,000 years. It was said the Buddha was presented with a mango grove so he could rest in the shade.

Shape: Mangoes are typically curved oblong fruits.

Weight/size: Typically weigh between 250g to 1kg.

Colour: The flesh varies between yellow and golden and is soft, juicy and sweet. Some varieties have fibrous
flesh, while others are succulent and buttery.

Taste: Tastes vary depending upon the variety. Some are said to have a flavour of mint, lemon, banana, pineapple or strawberry. But in reality, they have their own distinct flavour.

Buying/storage: Colour is not necessarily an indication of ripeness, some remain green when ripe. Select fruit free from blemishes and with no black marks on the skin as this is an indication the fruit is overripe.

The best test of a mango is its aroma, which should be highly perfumed when ripe. The fruit, when pressed, should also give a little. Unripe mangoes will ripen at room temperature. Ripe mangoes can be refrigerated for one week and the pulp can be frozen.

Mango flesh can be frozen and dried, both make welcome out of season treats.

Preparing/serving: Mangoes are best eaten fresh. The most direct way to eat a mango is to peel it and eat it like a peach, nibbling off every last bit of flesh connected to the pit.

Beware, this method is messy because they are so juicy. Another popular way to eat the fruit is by cubing it.To do this, first, slice each side of the mango along the seed to give two halves. Then hold one portion of the mango with the peel side down. Score the fruit down to the peel in a tic-tac-toe fashion. With both hands, bend the peel backwards.

Cut the cubes along the peel to remove from the skin or simply eat. Mangoes can also be added to fruit salads, pureed to make sorbets, dried, and ice-cream, served with cured meats, such as prosciutto and used in spicy dishes and curries. Green varieties can be used to make chutney and can be baked or stewed with chicken or meat dishes. Also great in salads and Asian recipes.

Variety: Kensington Pride (Bowen), R2E2, Choko, Nand, Keitt, Brooks, Palmer, Kent, Irwin, Haden, Nam Doc Mai & Keow Savoey.