How to cut a mango? Slice in half lengthways, then cut down through the flesh of each half in a criss-cross pattern. Bend the skin backwards so the chunks spring up into a hedgehog shape. Slice these off and get eating.
To help a mango ripen more quickly, pop it in a paper bag with a ripe banana. In many countries, unripe mango is eaten with salt or chilli. In the West, ripe mangoes are used to make chutney, whereas in Asia pickles are usually made with sour, unripe fruit.
We usually source our mangoes from Spain during the European growing season. Out of season, we source from Fairtrade growers further afield including Morocco, Senegal, Togo, Burkina Faso and Peru.
Country of origin
Grown in Senegal.
For over 30 years, ProNatura have been coordinating production and providing support for small-scale organic farmers – initially in their native France, and now further afield in Morocco, Togo, Burkina Faso and more (where the growers are also Fairtrade). They offer all sorts of expert advice and resources: from practical and financial support in becoming organically certified, and help promoting soil fertility and choosing the best varieties to grow in each region, to assistance in storing and packaging the final results.
Their fresh fruit has been such a smash hit at Riverford that Guy even went out to Togo to meet ProNatura’s organic, Fairtrade pineapple growers for himself – see more in this video.