Tips and More at More Matters
The Mango, once a native of India and cultivated in Asia for over four thousand years is also grown around the world, including areas of Mexico, California and Florida. The Green Mango is grown generally in Florida and Puerto Rico. Available in two varieties known as Keitts or Kents, the thin green unripe skin of the Green Mango is purposely picked prematurely and will not color or ripen. The unripe flesh of the Green Mango is popular in Thailand, India and Malaysia. Grated green, its flesh contains enzymes useful for tenderizing meats. In a sun-dried, fine-powder form, Green Mango makes up a gray-brown seasoning (called Aamchur) used in Indian and Asian cooking for its tart flavor and to tenderize meats. The Green Mango is often used in combination with vegetable and lentil dishes.
Seasonality: Available April - July.
Selection & Storage: Choose fruit that is heavy for its size with firm, unblemished skin. They may be stored at room temperature but will ripen quickly.
Serving: Peel and cut fruit away from the huge, flat seed in the center. Score at 90° angles and invert to expose flesh.
Try this recipe: Melissa's Low-Fat Green Mango Salad with Cilantro Vinaigrette
Find Out More at melissa's.com
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