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Mango Mania
Food Management Staff
July 1, 2004
1 Min Read
FM Staff
A demonstration of one way to dice the flesh of a mango and separate it from its skin. |
Fresh mangoes from Mexico are in season until early September. Here's a few selection tips and some quick and easy menuing ideas.
Varieties
Mexico produces five varieties of mangoes for export to the U.S. They include:
TOMMY ATKINS AND HADEN: Medium to large with an oval or oblong shape, these mangoes have a golden to greenish skin with crimson blush and a mild, sweet flavor with pineapple or peach notes. They are firm with a fairly fibrous texture.
ATAULFO: Smaller in size with a flattened oval shape, Ataulfo has thin yellow skin and a delicate spicy-sweet flavor. It doesn't change color as it ripens.
KENT AND KEITT: Large, oval shaped with a greenish skin and red blush, these fruit maintain their color when ripe.
Selection
Ripe mangoes smell fragrant and fruity from the stem end and feel softer as they ripen. Generally, color is not a good indicator of ripeness. While some varieties will turn from green to golden as they mature, others retain their same color.
Serving Suggestions
For cheesecake with a tropical flair, serve with cubed mangoes mixed with lime juice and honey or sugar.
Sprinkle mango halves with brown sugar and broil until warm (about 5 min.) and then top with shredded coconut or vanilla ice cream.
Add sliced mango to shrimp cocktail or seafood salads and serve with a citrus vinaigrette.
Make a quick salsa using chopped mango, jicama, jalapeÒo and lime juice.
To add kick to calamari, combine spicy-sweet dressing with diced mango, red pepper and bitter greens.
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