Countrywide, Spring is high time for the likes of peas, asparagus, and artichokes, but in more equatorial climes, April, May, and June are peak season for mangoes, one of the world's most beloved tropical fruits, known for its sweet, fragrant flesh and succulent texture.
Mangoes are enjoyed both ripe and unripe. To select a fully ripe mango, look for a smooth, leatherlike skin, an intoxicating scent, and a meaty flesh that gives, but isn't mushy. To enjoy unripe or "green" mangoes, select firm fruits and store them in the refrigerator to use before they've ripened. Get inspired to use them in different ways when you read more.
Cutting a mango is fairly simple but inevitably messy: stand the mango stem-side up and cut down the side of the fruit, alongside the long, flat pit; repeat the same on the other side. Make a crosshatch pattern on both sections with your knife, then invert the cubes so they can be scooped out.
Sample a selection of popular mango preparations from around the world:
- Enjoy ripe pulp blended with plain yogurt as is popular in India with the mango lassi.
- Toss fresh mango slices with lime, chili, and salt for a classic Latin American snack.
- Prepare a crunchy Southeast Asian salad using green mangoes in lieu of green papayas.
- Dice into a salsa with cilantro, chiles, and onions as a topping for fish, chicken, or pork.
What's your favorite way to eat a mango?