Mango season has officially begun in Australia. Mango trees across the country are brimming with fruit and thousands of cases are being delivered to supermarkets all over the country.
They make a delicious summer treat, snack, or ingredient in an endless selection of sweet and savoury dishes and drinks.
But how much do you really know about mangoes?
Origins
The origins of mangoes begin on the Indian subcontinent thousands of years ago, where legend has it that the Buddha was presented with a mango grove so he could rest in the shade.
Fossil evidence shows that the mango made its first appearance 25 to 30 million years ago in northeast India, Myanmar and Bangladesh. It was about 4000 years ago that they started to be cultivated for domestic use on the Indian subcontinent.
Did you know?
Did you know that mangos are related to cashews and pistachios, and the paisley pattern, developed in India, is based on the shape of a mango?
Health Snapshot
1 cup of mango flesh equals:
100 calories
100% of your daily vitamin C requirements
35% of daily vitamin A requirements
12% of daily fibre
20% of daily folate
And contains no sodium, cholesterol, and fat.
Selection & Storage
Don’t judge a mango by its colour. Although, as a general rule: lots of green in the skin means it’s underripe, and a yellow, pink, or red blush indicates it’s ripe.
To test the ripeness, gently squeeze the top of the mango. It will give slightly if it’s ready to eat. If it’s very firm, leave it for a few days to ripen.
A firm mango will ripen at room temperature over a few days. To speed up the ripening process, place mangos in a paper bag at room temperature.
Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.
Cut mangoes should be stored in the fridge for up to 5 days. Alternatively, you can freeze cut mango in an airtight bag or container for up to 12 months.
Foodie Musts
Mango season is at it’s peak at Christmas time, so why not try mango glazed ham or mango pavlova at your Christmas celebrations.
