The mango, a native of India and cultivated in Asia for over four thousand years, is grown around the world, including areas of Mexico, California and Florida. Atualfo Mangoes are small, delicately shaped mangoes with a skin that ripens to a golden yellow. The flesh is velvety smooth, with almost no fibrous texture and a wafer-thin pit. Sometimes they are referred to as "champagne" mangoes. An important fruit for many tropical countries, the mango contains enzymes useful for tenderizing meats that also acts as a digestive aid. Mangoes may be added to salads or used in vegetable or poultry dishes.
Seasonality: March - July
Selection & Storage: Mangoes are hand selected for excellent quality. Choose fruit that are firm, have unblemished skin and a fresh scent. Since mangoes are usually sold firm, leave at room temperature for a few days to soften until they yield to gentle pressure. Once ripe, refrigerate for up to a week.
Display: Display with other fruits such as oranges, tangerines, and nectarines, or other tropical fruits like Passion Fruit, Blood Oranges or Pepino.
Preparation: Wash. To enjoy, slice each cheek along the flattest sides of the fruit and discard the seed. Make cuts in a criss-cross pattern in the flesh without piercing the skin. Then, turn the skin inside out. This creates a very attractive way of presenting mangoes but more importantly, it makes them easier to eat.
Try this recipe: Melissa's Strawberry Papaya Tofu Cheezecake with Mango Glaze
Find Out More at melissas.com
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