| Moscow Food Co-op Produce Tips | |
by Dani Vargas, Produce Manager, from the April 2004 newsletter
It is that time of the year when my most favorite mangos grace our Co-op with their presence. The Ataulfo Mango is by far the best tasting mango ever. One time, at shopping cart drill team camp, I had an organic Ataulfo mango, and it was so good. These little mangoes are so juicy and delicious. Great for an after work or school snack! Mangos are perfect to cook with. You can blend them for smoothies, cube them and have them atop a salad, make a mango salsa to go in the middle of a chicken and brie quesadilla. If you are as talented with cheesecake as is Noel, you can even make a mango cheesecake. This little mango goes great with any type of food.
Even the unripe (green) fruit is prized. Filipinos eat tart green mangos sprinkled with salt or soy sauce. In Thailand, green mango slices are dipped in chili powder, sugar and salt as a snack. Grated green mango is used throughout Southeast Asia, India and Malaysia to add a tart flavor to dishes, especially in salads, relishes, and chutneys or as pickles. So, where did this perfect fruit come from?
Most mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world. The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years, mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best.
Mangos are considered a comfort food and really can make you feel better! Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. Yes, it is quite natural to crave those mangos!
We all know the importance of fiber in our diets. If you eat your mango-a-day, irregularity is not a problem for you. An average-sized mango can contain up to 40% of your daily fiber requirement. For those of you who are physically active, whether working out or constantly on the go, mangos are also a great way to replenish lost potassium. Mangos are also an excellent source of vitamin A and C, as well as beta-carotene.
When selecting a mango, you can tell the ripeness by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos are ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best-flavored mango has a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination. As Ataulfo Mangos ripen, they do get a little wrinkly and look sad, but these ones are the best!
We have found that the best way to ripen a mango is at room temperature on the kitchen counter, and if you wish to accelerate the process, place it in a paper bag overnight (some folks place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time). Once ripened the mango can be refrigerated for a few days but should be used shortly thereafter.
The mango is the perfect fruit! Truly “the king of fruit”. If you have never tried an organic mango, may I suggest you have one today!
Aside from just picking one up and eating it plain, my second best way to enjoy these mangos is making a mango salsa to put on quesadillas and fish.
Mango Salsa
1 or 2 diced fresh Ataulfo mango(s)
3 Kiwis chopped, or 1 Cantaloupe diced
1 green onion
1 jalapeno pepper, seeded, minced
½ cup chopped cilantro
2 tablespoons fresh mint, chopped (if you want)
¼ of a cup fresh lime juice
1 tablespoon sugar
Combine all ingredients and chill. Serve with grilled fish or chicken. ENJOY!
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