– 3 lbs mangos
Rich in vitamin C, vitamin A, and dietary fiber, with antioxidants including mangiferin and polyphenols. One medium mango (200g) provides approximately 100 calories and contributes significant micronutrient density, though natural sugar content should be noted.
About
The mango (Mangifera indica) is a drupe native to South Asia, particularly the Indian subcontinent, and is now cultivated extensively throughout tropical and subtropical regions worldwide. The fruit features a smooth, variegated skin that ranges from green to yellow, orange, and deep red depending on the variety and ripeness. The flesh is fibrous to creamy, with a sweet, complex flavor profile that combines tropical fruit notes with subtle floral and sometimes slightly resinous undertones. Major commercial varieties include Alphonso (prized for its butter-like texture and rich flavor), Ataulfo (small, creamy, with caramel notes), Kent (large, versatile), and Tommy Atkins (firm, widely cultivated). Ripeness is indicated by slight give when gently squeezed and an aromatic fragrance at the stem end.
Culinary Uses
Mangos are fundamental to cuisines across South Asia, Southeast Asia, and the Caribbean, used both ripe and unripe. Ripe mangos are consumed fresh, blended into lassi and beverages, processed into jams, chutneys, and ice creams, or incorporated into desserts and baked goods. Unripe green mangos feature prominently in chutneys, curries, pickles (particularly Indian achar), and soups; they provide a tartness and firm texture valuable to savory applications. The fruit is also dried, candied, or used as a finishing element in grain bowls and salads. Regional specialties include Indian mango lassi, Mexican mango with tajín, Thai mango sticky rice, and Caribbean mango-based salsas and preserves.