Juicy, bright orange and strongly perfumed, organic mango peps up everything from smoothies to shellfish.
Juicy, bright orange and strongly perfumed, our Fairtrade organic mango's moreish exotic tang peps up everything from puddings and smoothies to cured meat and shellfish. It’s best not to rely on colour to indicate the ripeness: many of the varieties we sell remain green despite being ready to eat. If the fruit is soft to the touch, tuck in.
Country of originProduced in
How to prepare
How to cut a mango? Slice the flesh away from the flat central stone as 2 large cheeks. Then score the flesh down to the skin with a knife tip in a criss-cross pattern. Bend the skin backwards so the chunks spring up into a hedgehog shape. Slice these off or nibble them straight from the skin. Any excess flesh on the edges of the stone can be cut away and eaten too.
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.
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