Mango

Sweet and juicy mangoes come in more than a thousand varieties. They are an excellent source of amino acids, beta carotene (which convert to vitamin A when consumed), vitamin C, iron, calcium, magnesium, potassium, and antioxidants.

Mangoes are great as blood-purifiers, help to strengthen the heart, provide energy, and have gentle laxative properties

When choosing mangoes, note that the fruit is ripe when it yields slightly to gentle pressure. Mangoes with a lot of black speckles (especially large speckles) may indicate an over-ripe or spoiled fruit inside. Be careful when choosing mangoes that look this way. If mangoes are underripe, they may be placed in a brown paper bag for 1-3 days with an apple or banana to speed ripening time. Mangoes can be stored at room temperature or refrigerated before using. When preparing, be sure to wash them in a mild kitchen soap or produce wash, then peel and cut. Scoop out the inside juicy flesh with a spoon.

A few serving ideas:

Mangoes can be enjoyed alone, in a fruit salad or smoothie, on a tossed salad, in a pie, sorbet, ice cream, chutney, salsa, or in a soup, just to name a few. It is a very versatile fruit!

Also, try this juicy mango and avocado salad recipe!