Oblong pear shaped fruit with large flat inedible stone, peach coloured juicy flesh, and very aromatic when ripe. Green when unripe, turns yellow to orange/red as it ripens. Eat fresh, salads, platters and desserts, purees and sorbets, accompaniment to spicy chicken and fish.
Varieties include:
Kensington Pride (Bowen Special), Delta, R2E2, Keitt and Palmer.
Selection:
Select mangoes that yield to pressure. Avoid signs of bruising or whitening.
Storage:
Ripen at room temperature. Mature-green mangoes usually ripen within 7-10 days between 18-22°C. Keep ripe mangos well wrapped under refrigeration (about 3 days).
Preparation:
For decorative presentation slice the fleshy sides from the mango keeping close to the stone. Score the flesh into even lines, taking care not to cut through the skin. Cut in opposite direction so that the lines form diamond cuts. Press up from the skin side to spread the cuts. Repeat on other cheek.
Serving suggestion:
For a Mango salsa chop mango, add finely chopped red onion, a little garlic, chopped coriander, lime juice and fresh chilli. Serve with grilled fish or chicken.