Mangoes are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene. Selecting the ripeness of mangoes can be determined by either smelling or squeezing. Mangoes can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best-flavored fruit will typically have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. The best way to ripen a mango is at room temperature, on the kitchen counter. Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter. Mangoes are excellent eaten alone out-of-hand, or combined with other fruits in salads or smoothies. Mango pickles and mango chutney are some other delicious ways to get the benefits of raw mangoes.


Recipes (3)

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Mango Salsa View
Mango Cream View
Mango-licious Tilapia View

Nutritional Information

Serving Size 1 Fruit
Calories 135
Carbohydrates 35 g
Dietary Fiber 4 g
Vitamin A 32 %
Vitamin C 96 %