Fragrant and deliciously sweet, mangoes can be enjoyed fresh, in a fruit salad, in cocktails or in a smoothie! They belong to the same family as the Jamaican plum and the cashew nut, and have been cultivated for over 4,000 years!
How do we make sure we provide top quality mangoes?
Skin colouration is not an indication of ripeness – if the mango is from the outer part of the tree and is grown in direct sunlight, it will usually have a full colour. On the contrary, if the mango is grown on the shaded inner part of the tree, it typically has less colour. The best in dication of ripeness is when the mango yields to gentle pressure at the stem end, and it acquires a recognizable mango aroma. We also make sure they are free from blemishes from handling injury, and do not have any age-related soft spots.
Where do we source our mangoes from?
Mangoes require a tropical to subtropical environment. We source most of our mangoes from the North Coast of New South Wales, or from the Atherton Tableland or Bowen regions of Queensland.
What is the best way to keep mangoes?
The best way to store a mango depends on when you’re intending to use it:
- If you want to store the mango for later ripening, store between 10°C and 13°C, and at 85%-95% relative humidity;
- If your mango is ripe and you want to hold it for a couple of days, store it at about 5°C and 85%-95% relative humidity; or
- If you want ripen the mango, store it between 18°C and 22oC and above 85% relative humidity. Lower temperatures make the ripening process slow and make for poor flavour development, whereas higher temperatures soften the flesh but turn the skin a motley green and yellow colour. Ripening at the optimal temperatures will mean an unripe mango is ready in five to seven days.
Mango nutritional information
Mangoes are high in beta-carotene and vitamin C (both of which are antioxidants and help to protect the body against degenerative disease). They are also a good source of dietary fibre, and a solid source of vitamin B1, vitamin B6, potassium and panothenic acid.
Mango seasonal information
Mangoes are available from about October. Supply peaks between November and February, and tapers off until the season finishes in March.
Mango serving tips and suggestions
You can use green mangoes in chutneys or relishes. To prepare a ripe mango, slice each cheek off, and then run a knife through the flesh of the cheek in a grid fashion. You can then invert the skin of the cheek for a delicious tasting snack! You can also try ripe mangoes in salads, sauces, chutneys, cakes, puddings, sorbets and ice creams.