FACTS ABOUT MANGOES
Mango, the king of fruits and our national fruit is native to South Asia. About 5000 years ago, cultivation of mangoes started in India. So mangoes and their delicacies are part of our culture and rituals. A basket full of mangoes is considered a sign of friendship and the mango is also a symbol of love. Here goes a Hindu legend to prove this:
There are hundreds of mango varieties in India from small ball like mangoes (chusa) to larger ones (langra) but are all delicious to eat. Not only raw mango but mango pickle, aam panna, mango lassi, chutney, mango rice, and a range of other dishes are popular in India.
More interesting facts about Mangoes
- All across the world, alphansos is the highest and the top-most variety of mango. Apart from this, in northern India, chausa, dassheri and langra varieties and benishaan or benisha, and kesar varieties in southern India are very popular.
- Close to half of the world’s mangoes are produced in India, making the country the top most producer of this fruit. But most of the mangoes produced in India are consumed by Indians.
- Do you know that the English word ‘mango’ has its root in the Dravidian language? It originated from the Malayalam word māṅṅa or Tamil word mangai or mankay. The name ‘manga’ was taken by Portuguese traders when they got settled in Western India.
- Importing real mangoes to America was not possible because there were not facilities of refrigerating the fruit. So these were imported in the form of pickle.
- Some of the mango trees can bear fruits even after 300 years.
- Apart from India, mango is also the national fruit of Pakistan and the Philippines. Mango tree is the national tree of Bangladesh and a symbol of love.
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
Mango Fun Facts
- Mangos are the most popular fruit in the World
- Mangos were first grown in India over 5,000 years ago
- Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.
- The paisley pattern, developed in India, is based on the shape of a mango
- A basket of mangos is considered a gesture of friendship in India
- Legend says that Buddha meditated under the cool shade of a mango tree
- Mangos are related to cashews and pistachios
- A mango tree can grow as tall as 100 feet
- The bark, leaves, skin and pit of the mango have been used in folk remedies for centuries
Mango Nutrition
- A one-cup serving of mangos is just 100 calories
- Mangos provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber
Mango Selection and Ripening
- Don’t judge a mango by its color – red does not mean ripe
- Squeeze gently to judge ripeness
- A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days
- To speed up ripening, 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
Eating Mangos
- In many Latin American countries, mango on a stick with the skin peeled back is sold by street vendors
- Mangos can be enjoyed with salt, lime juice or chili powder for a unique flavor experience
- Mangos have natural tenderizing properties, making them a perfect ingredient for marinades
- Try the versatile mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just plain as a delicious snack
Mango Varieties, Seasons and Sources
- Most of the mangos sold in the U.S. come from Mexico, Peru, Ecuador, Brazil, Guatemala and Haiti
- Mangos are available all year long
- Most of the mangos sold in the U.S. are one of six varieties: Tommy Atkins, Haden, Kent, Keitt, Ataulfo and Francis
No comments:
Post a Comment