Mango fruit3/18/2023 11% DV of Vitamin B6 (a.k.a Pyridoxine): A water-soluble vitamin that works behind the scenes as a coenzyme in many important reactions within your body, including protein metabolism and red blood cell formation, among countless other functions.It is essential in many components of healthy vision, as well as immunity and cell growth / differentiation. 25% DV of Vitamin A: Provides the provitamin version of this fat-soluble vitamin, meaning it comes from a plant source and your body converts the plant pigment into active Vitamin A.76% DV of Vitamin C: A water-soluble vitamin that acts as an antioxidant to fight against potentially damaging free radicals (molecules with unshared electrons that float around wreaking havoc) and an important cofactor in collagen synthesis.To avoid an itchy mouth and lips, remove the skin prior to eating the mango. The skin contains urushiol, the same compound found in poison ivy that causes an itchy rash. The skin of the mango is a common allergen (one that I had the pleasure of discovering while on a Hawaiian vacation). Frozen mango is better for use as a puree or in smoothies. You can also store them frozen, either whole or precut. Store mangoes at room temperature until they are soft, then move them to the refrigerator. The best way I’ve found to get this off is to simply whittle away at it until you’ve got as close to the seed as you can. There’s still a good bit of fruit left surrounding the seed.At this point you can either flip the scored mango inside out to create a fun addition to your fruit tray (like in the photos), or use a spoon to scoop out the cubes.With a paring knife, score width and length wise down to (but not through!) the skin.So create two mango “cheeks” by cutting off the two halves. The mango seed is oblong, flat, and nearly impossible to cut through. Cut ½ inch from the belly button to avoid the seed. Looking down the mango, you’ll see there are two halves on either side of the belly button. Get yourself a mango and find the little belly button stem.Here’s how to cut mangoes as seen in the photos (flipped inside out and all fancy like): Dice each cheek into cubes, making sure to also cut off as much mango flesh from the seed as possible.Similarly to in the previous cutting method, cut the two “cheeks” off the mango.How do you cut mangoes most easily and quickly? Like this! They have a more smooth texture due to a lack of fibers, and have an almost creamy mouthfeel. Ataulfo: These guys are small, yellow, and sweeeet.It’s also pretty fibrous, which accounts for its firmness. It’s red/green/yellow and has a mild sweet flavor. today are a descendent of this mango variety, which popped up in Florida in the early 1900s. Here are a few of the most popular varieties of mango: There are many variations of mangoes, some being better for drying, some good as a puree, and others perfect eaten fresh. What does this mean? Due to varying growth calendars, we can pretty much have mangoes all year round! Variations of mangoes In America, we get mangoes from a lot of different countries across Central and South America, to include Mexico, Ecuador, Peru, Guatemala, Brazil, and Haiti, as well as from our own backyard in California and Florida. Color has less to do with ripeness, as this can vary depending on the type of mango. A ripe mango smells sweet and rich and is slightly soft. How to pick a good mangoĬhoose mangoes based on aroma and touch rather than appearance. Peaches, cherries, and plums are all stone fruits as well. It’s a stone fruit, meaning it has one hard seed surrounded by tasty fruit. Today, mangoes are the most commonly eaten fruit in the world, with India being the greatest supplier. Originally from South Asia, mangoes made their way across the tropics and into America in 1880. A rundown of everything about mangoes…variations, how to cut them, where they comes from (plus an unexpected downside to these tasty fruits)!
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