![]() Take your ripe mango (the skin will be yellow-gold, not green), and turn it on its side. Think perfectly ripened peach, with hints of citrus.Īnyway, enough with the rapturous compliments. Inside, its flesh is bright gold, and firm/creamy not at all the coarse/stringy texture of a typical mango.Īnd flavor? There's not a sweeter fruit anywhere. Identify an Ataulfo mango by its flattened appearance, and golden (not green or red) skin. They're generally available late April to early August, so their season is shorter than the more common year-round varieties. If you've never tasted this super-sweet, creamy mango, run – don't walk – to your nearest supermarket and pick some up. Thanks to Susan Reid, a CIA-trained chef and my fellow test-kitchen baker, I now know the most efficient, effective way to prepare a mango for serving.Īnd I've been practicing a lot lately, as one of my very favorite fruits – Ataulfo mangoes (a.k.a. Hint: NOT the way I've just started in the picture above. Once the pieces are firm, transfer them to an airtight container or freezer-safe zip-top bag for up to 6 months.What's the best way to cut a mango in perfect cubes – without peeling it first, and with absolutely no hassle? To freeze your mango pieces, spread them out on a small baking sheet lined with parchment paper or a silicone liner. Refrigerate your freshly cut mango in an airtight container or zip-top bag (squeeze out any excess air) for 3 to 5 days. But most of the mangos available in the United States now come from our tropical neighbors, like Mexico, Ecuador, Brazil, Peru, and Guatemala. Many are from South and Central America, Southeast Asia and India. Different varieties are ripe at different seasons. ![]() There are hundreds of varieties of mangos, but just about a dozen are available in America. These are sweet and tart with thinner skins, making them easier to eat. Their skins turn yellow and wrinkle slightly when ripe. Ataulfo) varieties are yellow with deep golden flesh. But you can't tell by looking at them if they are ripe. Originally grown from a Haden seed, these mangos can be have red, dark green and yellow patches. is the Tommy Atkins, which is usually available March through July. The most common variety found in the U.S. It's green, yellow and red, with its green parts turning yellow as it ripens. ![]() The Haden (named after its planter) started Florida's mango growing industry, and is the most widely grown mango in the world. There are several different types of mangos available at stores throughout the seasons. The ethylene gas they release will help them ripen faster. To speed up the ripening process, store the mangos in a paper bag at room temperature.But once they are ripe, you can refrigerate them for 4 to 5 days. Never refrigerate unripened mangos they will never ripen. If your mango is still hard, store at room temperature until it's ripe enough to use.If a mango is too soft, you can scoop out the flesh and use it in smoothies, sorbet, or lassi. A slightly ripe mango that is still firm is best for cutting.If it's ripe, you'll notice its tropical aroma. It should not be hard, but give slightly like a ripe avocado or a peach would. The red color doesn't mean that it's ripe. Never judge a mango by its color alone.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |