A popular tropical fruit that can be eaten whole (just peel that skin away!) or as an ingredient in a variety of meals, particularly dessert dishes. Famously used in Indian chuntneys but here's a little tip for you: the people of the Indian subcontinent actually use unripe mangoes to make their chutney so why not order in some of our limes too just to give it that special twist?
Country of Origin - Brazil/Ecuador/Peru/Burkina/Senegal/Spain/Dominican Republic
Class - Minimum Class 2
At the moment, our mangoes are coming from Blatazar Viudez (try saying that five times with a mouth full of mango). He may only be in his 40s, but he’s one of the oldest organic growers in Southern Spain. He know everything about growing brassicas and lettuces, and has now proven he’s a dab hand at mangoes, too. His farm is in Cuevas del Almanzora in Andalucia, so it’s perfect and sunny for his mangoes to grow.
To eat mango on its own or in a fruit salad, peel it, and then you can slice off long strips, avoiding the large stone in the middle. Mango can also be used a lot in savoury dishes, to add some sweetness. To speed up the ripening of your mangoes, keep them at room temperature. To delay their ripening, until you want to use them, keep them in your fridge. If you are using your mango bit by bit, make sure that it is covered in plastic.
Stuck for ideas? Click here for Mango recipes