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Mango

Fruits · Tropical fruit

Mango

Juicy tropical stone fruit with golden, fragrant flesh; eaten ripe, blended into lassi or used green in pickles.

Also called: mangoes, aam, mangga, manga

21 recipes with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Mangoes have smooth green, yellow or red skin around juicy orange flesh clinging to a large, flat, fibrous stone. Ripeness is judged by smell and a slight give, not colour. Varieties such as Alphonso, Kesar and Ataulfo are especially fragrant. Unripe green mangoes are sour and firm, used in pickles, chutneys and salads.

Mangifera indica

How it’s used

  • Eaten fresh or with sticky rice
  • Blended into lassi, smoothies and sorbet
  • Diced into salsas and salads
  • Green mangoes in pickles, chutneys and amchur powder

Characteristics

Taste
Sweet, rich and floral when ripe; sour when green.
Texture
Soft, juicy and sometimes fibrous.
When cooked
Cut the 'cheeks' off either side of the stone, score in a grid and turn inside out.
Sold as
fresh, frozen, dried, canned
Cooking uses
Usually eaten raw

Kinds in our pantry

Storage

At room temperature. Ripen at room temperature until fragrant and slightly soft, then refrigerate for a few days. Freeze cubes for smoothies.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • The skin and sap contain compounds related to those in poison ivy and can irritate sensitive skin and lips.

Nutrition per 100 g

Energy
60 kcal
Protein
0.82 g
Carbohydrate
14.98 g
Fat
0.38 g
Fibre
1.6 g
Sugars
13.66 g

USDA FoodData Central: Mangos, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Peach — In salads and salsas; less tropical.
  • Papaya — In smoothies; milder and muskier.

Related ingredients

Recipes with mango

See all 21

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