Mangoes complement cured meats, shellfish and curry dishes. Or try adding them to a salad for a bit of variety.
The easiest way to cut a mango is to cut it lengthways and separate the two halves. Then slice it through the flesh down to the skin in a criss-cross pattern. Bend the skin backwards so the mango flesh separates into a 'hedgehog' shape and cut away the skin.
It's best not to rely on colour to indicate the ripeness of a mango; many of the varieties we sell remain green despite being ready to eat. If the fruit is strongly perfumed, the mango is ripe. To help a mango ripen more quickly put it in one of our fruit bags with a ripe banana.
We source our Fairtrade mangoes mainly from Peru until the European season kicks off in Spain.
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.
Country of origin
Grown in the Dominican Republic.