Americans consider mangoes a rare delicacy, but they’re actually one of the most consumed fruits in the world. In fact, there’s a lot more to mangoes than meets the eye. That’s why Boston Organics is going “beneath the peel” to explore the amazing world of the mango.
Mouthwatering Mango Facts
Mangoes originated in southern Asia. India remains the world’s largest producer, growing 18 million metric tons of mangoes every year! For comparison, the second largest producer (China) grows only 4.4 million metric tons.
The United States doesn’t even produce 1 million metric tons of mangoes every year. Because mango trees require a tropical climate to thrive, if you find yourself eating a domestic mango, it probably came from Florida, California, Hawaii or Puerto Rico.
Most of the mangoes eaten in the United States actually come from Mexico, which is the 5th largest producer of mangoes worldwide. Over the last 30 years, American imports of mangoes have increased by over 500%!
*All data courtesy of the UN Food and Agriculture Organization Statistics Division (FAOSTAT)
We love mangoes because they’re so darn sweet and juicy. It’s no surprise that one cup of mango contains 24 grams of sugar. But did you know they’re also packed with nutrients?
1 cup of sliced mango contains:
- 25% of your recommended daily allowance of vitamin A
- 75% of your recommended daily allowance of vitamin C
- 250g of potassium
There are hundreds of known mango cultivars that come in different shapes and sizes with a wide array of textures and flavors. Here are the 3 most common mango varieties that the Boston Organics Community will find in their boxes.
History: Developed in Florida, now primarily grown in Mexico and Brazil
Basic Qualities: This is your iconic mango cultivar. Dark red skin with green and yellow accents. Firm flesh with a mild and sweet flavor.
Ripening Clues: Squeeze gently to judge ripeness as this mango’s color does not indicate ripeness.
History: Developed in Florida in the 1940s for juicing and drying, but can also be eaten raw.
Basic Qualities: Rich, sweet flesh without too many fibers.
Ripening Clues: A Kent’s skin will usually turn from green to yellow and red as they ripen, but the squeeze test is still the best way to judge ripeness.
History: Grown almost exclusively in Mexico, Americans are starting to seek out Ataulfos because of their high flesh-to-seed ratio.
Basic Qualities: Sweet and creamy with few fibers.
Ripening Clues: An Ataulfo’s skin will stay yellow as it ripens, but you know it’s ready to eat when the skin starts to wrinkle.
4 Ways to Eat a Mango
Just like there are lots of different kinds of mangoes, there are many ways to eat a mango. Here are 3 videos showing 4 different ways.
TECHNIQUES 1 & 2:
Use a knife to peel the mango, then cut slices off of the pit. Alternatively, use the knife to cut both sides off from the seed. Then, cut a checker pattern into the flesh, then “pop” the skin inside out and trim off “diced” mango pieces.
Use the lip of a cup to quickly and easily separate the flesh from the skin!
No knife required! Squish a ripe mango until it’s totally soft. Then, pinch off the stem end and squeeze the delightfully sweet pulp into a bowl...or your waiting mouth. Obviously, this option is best for smoothie making or straight snacking and not ideal if you want to impress a fancy guest.