A comfort food. Mangos really can make you feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos!
Mango, both in its green and ripe form is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade. In India they use a sour mango powder containing ground up green mangos called Amchur, both as a seasoning and tenderizing aid.
An average sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish that lost potassium. Deliciously rich in anti-oxidants, potassium and fiber. An excellent source of Vitamins A and C, as well as containing beta carotene. Mangos also contain magnesium and copper
Delicious in smoothies, luscious in salsa, can be a slimy, slippery challenge to cut. The best way to go about it is to start first with a ripe, but still firm fruit. If the mango is too ripe, it will be a mushy mess, and hard to cut into pieces, though easy enough to scoop out for pulp.
HOW TO DETERMINE RIPENESS
Because mangos come in a rainbow of reds, yellows, oranges, and greens, color is not the best way to determine ripeness. Sniff for a fragrant fruity odor at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Mangos ripen best at room temperature. To accelerate ripening, you may place the fruit in a paper bag overnight. Then use the mango fairly quickly – it will not have the optimal shelf life of a mango ripened slowly.
Thanks to freshmangos.com for help with this article.