Last week we spoke about the different varieties of mangos. Let’s look at some more information about mangos.
What to look for when purchasing:
If you give a little squeeze and it has some give, it is ripe. If it’s still hard it hasn’t fully ripened. You can ripen by leaving on your counter or putting in a paper bag for a day or two to speed up the process. Color does not matter to look for ripeness. Sometimes they will have a fruit aroma near the stem end.
Do not eat the skin. The skin is generally tough anyway. Interestingly enough, mangos belong to the poison ivy family so if you try to eat the skin, you are exposing your face to urushiol, the toxin in poison ivy. Some people may even get a rash after handling or eating mangos.
It has a rather large pit in the middle so you want to cut around it. Here is a video that might help.
Cooking with mangos:
Mangos can be used to glaze a ham for your holiday meal, made into a salsa, used in sweet and sour dishes. Here are some recipes.