The F.N. Sharp Guide to Choosing, Cutting and Storing Mangoes – Plus, Delicious Recipes to Try!
Before we get into all of our mango prepping tips and recipe ideas, let’s go over some FAQs:
What Exactly is a Mango?
The mango is a type of exotic tropical stone fruit that grows on a tree and is scientifically known as Mangifera indica. These fruits are known for their sweet and tangy flavor, vibrant colors, and unique shape. They are often referred to as the "king of fruits" due to their delicious taste and rich history.
Originally hailing from South Asia, mangoes have made their way to various tropical and subtropical regions around the world. Countries like India, Thailand, and the Philippines are major producers of mangoes. These fruits thrive in warm climates with plenty of sunshine, making them a staple in many tropical cuisines.
Are There Different Varieties of Mangoes?
Yes, there's a whole world of mango varieties out there waiting to be explored! Let's dive into the juicy details of different types of mangoes!
Ataulfo Mangoes: Also known as Champagne or Honey mangoes, these little guys are small, golden, and oh-so-sweet. They're like the cute, bubbly friend in your friend group – always a delight to have around. Ataulfo mangoes are super juicy and have a creamy texture, making them perfect for snacking or adding to salads.
Tommy Atkins Mangoes: Don't let the name fool you – Tommy Atkins mangoes are anything but boring. These red and green beauties may not be the most glamorous of the mango world, but they make up for it with their rich, sweet flavor. They're widely available and are great for slicing up and enjoying on a hot summer day.
Alphonso Mangoes: Ah, the Alphonso mango – the king of mangoes. This variety is known for its vibrant orange color, heavenly aroma, and rich, buttery texture. It's like the fancy dessert of the mango world – indulgent, luxurious, and oh-so delicious. Alphonso mangoes are often used in Indian desserts like mango lassi or simply enjoyed on their own.
Kent Mangoes: The Kent mango is like the reliable friend who's always there for you. These green and red mangoes are sweet, juicy, and have a smooth, non-fibrous texture. They're great for slicing up and adding to salsas, smoothies, or just enjoying on their own.
Whether you're munching on a ripe Ataulfo mango, slicing up a Tommy Atkins for a snack, indulging in an Alphonso mango dessert, or adding some Kent mango to your smoothie, there's no wrong way to enjoy these tropical fruits. Get creative in the kitchen and experiment with different mango varieties in your favorite recipes!
Are Mangoes Good for You?
Aside from their mouthwatering taste, mangoes offer a plethora of health benefits. These fruits are packed with vitamins, minerals, and antioxidants that can boost your immune system, aid in digestion, and promote healthy skin. Plus, they are a great source of fiber, making them a satisfying and nutritious snack.
Here are a few reasons to stock up on mangoes:
They’re bursting with nutrients: Mangoes are a powerhouse of nutrients. They are rich in vitamins A and C, which are essential for a healthy immune system and glowing skin. So, forget the expensive skincare products and grab a mango instead for that natural glow!
They’re good for digestion: Struggling with digestion issues? Mangoes are here to save the day! These fruits are high in fiber, which helps promote a healthy digestive system and prevents constipation. Say goodbye to tummy troubles with a daily dose of mangoes.
They’re good Immunity boosters: With their high vitamin C content, mangoes are great for boosting your immunity. Say goodbye to those pesky colds and flus by incorporating mangoes into your diet. Who knew staying healthy could be so delicious?
They help support eye health: Don't turn a blind eye to the benefits of mangoes for your vision! These fruits are rich in vitamin A, which is essential for maintaining good eyesight. Keep your peepers in top shape by snacking on some mango slices.
They may aid in weight loss: Trying to shed some extra pounds? Mangoes can be your best friend in this journey! They are low in calories but high in nutrients, making them a perfect snack for those looking to lose weight. Who said dieting had to be boring?
They help improve skin health: Forget expensive skincare products, the secret to glowing skin lies in mangoes! The vitamins A and C in mangoes help promote collagen production, keeping your skin firm and youthful. Say hello to radiant skin with a daily dose of mangoes.
When is Mango Season?
Depending on the variety, mango season typically runs from late spring to early fall. This is when you'll find the freshest and most flavorful mangoes at your local market. It's the perfect time to indulge in this tropical treat!
How to Pick & Choose a Mango
When you find yourself at the local market eyeing those juicy mangoes, wondering which ones to pick, remember these tips for picking the perfect mango!
How to Tell if a Mango is Ripe
First things first, don't judge a mango by its color, but do take note of it. A ripe mango can be red, yellow, orange, or green depending on the variety. Look for a vibrant color with no blemishes for the best taste. (Mangoes are like a box of crayons, but way tastier!)
Next, give that mango a gentle squeeze. If it gives slightly, like a firm handshake, then it's ripe and ready to eat. If it's as hard as a rock, it needs some time to ripen. (Just like a fine wine, mangoes need time to mature!)
If you’re still not sure if it’s the right mango, you can also give it a sniff test by taking a whiff of the stem end. If it smells sweet and fruity, that's a good sign that it's ripe. If there's no scent, it's probably not quite ready yet. (Who knew mangoes had their own perfume line?)
How to Ripen Mangoes
If you’ve brought home a mango that's as hard as a baseball. No worries, you can help it ripen faster! Place the mango in a paper bag with a banana or an apple. The ethylene gas produced by the fruit will speed up the ripening process. (It's like a fruity science experiment in your kitchen!)
How to Eat a Mango
So, how do you tackle eating this exotic fruit? Well, when it comes to mangoes, the possibilities are endless. You can enjoy them raw, straight off the pit, or get creative and incorporate them into your cooking. Mangoes are a versatile fruit that can be used in both sweet and savory dishes. From mango salsa to mango smoothies, the options are endless. You can even grill mango slices for a caramelized treat that will have your taste buds dancing!
Can You Eat Mango Skin?
Yes, mango skin is edible! Just keep in mind that while it’s packed with nutrients and fiber, some people may find it to be a little too tough and bitter for their taste. So, if you're feeling bold, give it a try. Just make sure to wash the mango thoroughly before chowing down.
How to Store Mangoes
Now that you’ve picked out the perfect mangoes, how do you keep them fresh and tasty for as long as possible? For whole, uncut mangoes, simply place them in a cool, dry place, away from direct sunlight. Think of them as little tropical sunbathers who prefer a shady spot. Just make sure to use them within a week or so to enjoy them at their peak deliciousness.
If you've already cut up your mangoes, store them in an airtight container in the fridge. This will help prevent them from drying out or absorbing any funky odors from your fridge (nobody wants mango-flavored cheese, right?). Use them within 2-3 days for the best flavor and texture.
If you’re not planning on using up those stored cut-up mangoes in 2-3 days, you can always freeze them! It's like giving them a little icy time capsule to chill in until you're ready to use them. Simply peel and dice the fruit, then spread the pieces out on a baking sheet and pop them in the freezer. Once frozen, transfer them to a freezer-safe bag or container. Frozen mangoes are perfect for smoothies or fruity desserts!
How to Cut a Mango
Are you ready to cut up that mango? First, thoroughly wash the mango under running water to remove any dirt or residues and pat dry. Next, grab a sharp knife (the chef’s knife or a utility kitchen knife will do), get a small cutting board ready (like this Acacia wood one), and follow along with the how-to video above or step-by-step instructions below.
Peeling mangoes can be done in several ways, depending on the tools you have and how you plan to use them. Here are a few common and effective methods:
1. With a Knife (Quick Peel + Cut Method): To peel your mango with a knife, begin by cutting off the two large cheeks along the pit and following the steps below for peeling them before cutting into slices or dices.
2. With a Vegetable Peeler (Best for Firm Mangoes): This method is best for mangoes that are not too ripe – they should be firm enough to hold shape when peeled. Start by holding the mango firmly in one hand (use a towel if it's slippery) and run a Y-peeler or straight peeler down the mango’s skin. Rotate and peel around the entire fruit.
3. With a Glass (No Peeler or Knife Needed for Skin): One cool trick you might see on cooking shows and social media is using the edge of a glass to peel a mango. Start by slicing the cheeks off the mango and placing one of the cheeks on the edge of the glass between the mango flesh and skin. Then, press down so the mango flesh slides into the glass and the skin is left behind. Remove the flesh from the glass and cut as needed. This fast and fun method works best with ripe mangoes.
4. Hand Peeling (For Very Ripe Mangoes): If you love getting your hands dirty or don’t feel like washing any extra tools, you can try peeling your mango by hand – just use the tip of a knife to cut a small slit into the skin, then gently pull the skin off with your fingers. This method might be a bit messy, but it works well for mangoes that are super ripe and soft – the mango flesh should be soft enough to separate effortlessly.
How to Cut a Mango Into Slices or Wedges
Step 1: Locate your stem and slice off a little piece to give you a flat base so you can stand your mango upright on your cutting board.
Step 1: Locate your stem and slice off a little piece to give you a flat base so you can stand your mango upright on your cutting board.
Step 2: Using your chef’s knife, position the blade just off-center of the mango to avoid the pit in the middle, then start slicing down, following the natural curve of the mango. Repeat on the other side and you’ll have mango “cheeks”.
Step 3: To cut the mango cheeks into slices or wedges, begin by slicing them into thirds, then peel away the skin by holding your knife horizontally and sliding it between the flesh and the skin.
Step 4: Slice the peeled mango pieces into even slices or wedges.
Step 5: To avoid wasting any precious mango flesh, grab that middle piece with the pit, hold it upright on your cutting board and cut off the rest of the flesh by following your blade along the natural curvature of the pit. Peel off the skin and slice, dice, or eat to your heart’s content!
How to Dice a Mango
If your recipe calls for diced mangos, you have a couple of different methods to choose from. You can follow the steps listed above for cutting the mango into slices, then lining them up evenly and cutting across widthwise into a small, medium, or large dice, depending on what your recipe calls for.
You can also try the cool mango “hedgehog” method by following the steps above to slice off the cheeks, then using the tip of your knife to score the flesh into squares without cutting through the skin, then pushing the skin inside out to create a fun spikey treat!
Practice Your Mango-Cutting Skills With These Recipes
Are you ready to master cutting up those mangoes? Here are some recipe ideas to help get you there!
Sweet & Spicy Mango-Habanero Sauce
Grab some mangoes and habaneros for this sweet, spicy, and ridiculously delicious sauce you’ll want to slather on your tacos, tostadas, burrito bowls, and just about anything from eggs to roasted veggies and salmon! Chopped mango and habaneros, sliced carrots, diced onion, apple cider vinegar, lime juice, and agave create this mango-habanero sauce recipe!
Mahi-Mahi Fish Tacos w/ Mango-Poblano Salsa
Fishing for Taco Tuesday recipe ideas? Give your dinner guests something to taco ‘bout with some fish tacos! Sliced Mahi fish, eggs, coconut flour, corn flakes, finely diced poblano pepper, white onion, mango, garlic, and cilantro, fresh basil, fresh lime juice, salt, pepper and red pepper flakes all come together in this gluten-free recipe for Mahi-Mahi fish tacos with mango-poblano salsa!
Dragon Fruit Salad w/ Homemade Citrus Dressing
While this fruit salad recipe doesn’t specifically call for mangoes, they sure would make a tasty addition! This recipe combines peeled and diced white dragon fruit, diced strawberries, and fresh blueberries with freshly squeezed lime, freshly squeezed orange juice, agave syrup and salt to create this refreshingly delicious recipe for fruit salad with citrus dressing – it's a tasty treat you can feel good about eating!
Sugar Cookie Fruit Pizza w/ Lemon Cream Cheese Frosting
Slice up some mangoes and some of your other favorite fruits to top off this sugar cookie fruit pizza recipe! The homemade sugar cookie crust is infused with lemon for extra flavor, then it’s topped with a lemony cream cheese frosting and assorted fresh fruit arranged however you like, whether they’re randomly placed or arranged by color to create a super pretty presentation!
Italian Candied Fruit
This Italian candied fruit recipe, known as “mostarda di frutta” in Italian, is inspired by a classic condiment from Northern Italy. It combines fresh fruit with a little bit of mustard powder and seeds to create a type of preserves with a pleasant kick. It’s traditionally used as a topping for meats or paired with sharp cheeses, but also makes a great topping for waffles, cakes, and other sweets!
I got these for my husband and he LOVED them! Starting with the box - so well made and packaged - beautifully designed and balanced handle - everything is perfect about the knife. Great job F N Sharp!
Functional, great capacity, and beautifully made. We tossed our old knife block out, but included the old knives in with the new, as there is ample room.
