The early days of summer are the perfect time to rediscover the mango. These bright and sunny fruits work well in smoothies and salsas, make a great complement for meats, and are perfect for snacking when skinned and sliced. Don’t forget to pick up the Zyliss Mango Splitter to pit, skin and slice with ease.
Did you know…
- Mango trees are evergreen and have been recorded to have grown as high as 130 ft. They are also enduring: some specimens have produced fruit for 300 years!
- India produces half the world’s mangoes but only exports 1% of their crops.
- Mangoes are the most commonly eaten fruit on the planet.
- Mango leaves are used as decorations for some celebrations in India, where mangos have been grown for thousands of years, and cloth patterns based on the fruit are popular. That’s one fashionable fruit!
Mango tips and tricks:
- Strips of unripe green mango make a tart and tasty addition to salads.
- For a mess-free way to dice mangos, cut out the pit, then score the flesh with a paring knife—don’t cut the skin! Press on the skin side to separate the chunks, then use your knife to scrape them into a bowl.
- Like out-of-season tomatoes, the mangos in the supermarket year-round aren’t very good. Keep your eyes peeled for mangos with short seasons, like ataulfos, for the sweetest, most flavorful fruit.
- Using a glass to peel your mango is a great way to end up with a messy, crushed fruit—fine for smoothies, but not great for salsa. Instead, use your knife or a specialized mango slicer.
- Salt Block Scallops with Fresh Mango Cilantro Relish (Pictured Above)
- Mango Salsa
- Mango and Chipotle Chile Guacamole
- Shrimp Skewers with Spiced Mango Wraps
- Mini Moroccan Spiced Lamb Burgers with Mango Chutney
- Tropical Mango Sorbet with a Kick
- Grilled Mango Dessert Quesadillas
- Mango Smoothie
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