Mangos

Mangos - [Mangifera indica]
Mangos

Native to India and Southeast Asia mangos have been cultivated since prehistory. Over 1000 varieties are recognized and hundreds are cultivated in India where the fruit is a national obsession. We see just a few varieties here in California. Mangos ripen from June to November depending on variety and where they are grown, earlier inland later on the coast.

India is by far the largest grower of mangos followed by Southeast Asia, but most sold in the U.S. are grown in Mexico. Florida production was largely wiped out by hurricane Andrew and has not yet recovered, but major production has just come on line in Southern California.

Buying: Color depends on variety and isn't the best guide, though colored varieties shouldn't be picked until they show good color. The biggest point in selection is uniformity. A mango should be the same degree of hardness over its entire surface - no softer spots. If you're in a hurry for a ripe one look for one that gives when lightly pressed, almost no give at all or even hard if you're not in a hurry.

Storage & Ripening; Mangos should not be stored below 50°F/10°C. They ripen best at room temperature in a tray, stem end down and covered with a slightly damp towel to prevent shriveling. They are ready to eat when the flesh yields similar to a ripe peach and before they start to get a brownish area.

Green Mango - [Amchur]
In India some mangos are picked green (unripe), cut, dried and sold as chunks or in powdered form (Amchur, Amchur powder). This is a very important souring agent in the drier and more northern areas of India where lemons and limes are expensive and quickly rot. As a powder it is light weight and lasts a long time, similar to the Sumac used in the Near East.

Keitt - [var. Keitt]
Southern California has begun significant mango cultivation in the Coachella Valley, a little less than 1/2 the production being certified organic. The variety grown is Keitt, a large India type fruit running from 20 to 26 ounce. The fruit remains green when ripe but flavor is excellent and there is very little fiber, just around the seed.

Manila Mango - [#4312 var. Manila]
Manilla Mangos Developed and grown in Veracruz, Mexico this is a Philippine type mango, flat, elongated and yellow. It ripens Oct-Dec with late picked fruit having best flavor. Some are grown in Southern California and show up at certified farmer's markets.

Red Mango - [#4051 (sm) #4959 (lg), mostly var. Kent, Hayden]
Mexican Mangos India type mangos grown in Mexico, these are the standard mango sold in Southern California. Plump ovate, green yellow with red shoulders. Kent is 20 to 26 ounces and ripens late mid-season. Hayden is up to 24 ounces and ripens early. Both have good flavor and little or no fiber.

Tommy Atkins - [var. Tommy Atkins]
A medium size India type mango to 16 ounces grown in Florida, Central and South America, the Caribbean and Israel, mainly for export. It's most outstanding feature is it can be picked immature for shipment and ripens fairly well in transit. Most mango found in England and Europe are of this variety. Ovate, orange-yellow covered with red and a purple bloom, it is firm, juicy, somewhat fibrous and flavor ranges from fair to good, but poor if over fertilized.