By Kathleen Furore
Mangos are considered the world’s most popular fruit—and they’re especially good choices for Mexican menus, because they can add a touch of refreshing sweetness to everything from salsas and sides to entrees, desserts and cocktails.
“Mangos were introduced to Mexico from the Philippines in 1775 as part of the Manila-Acapulco Galleon Trade route. which brought porcelain, silk, ivory and spices from China to Mexico in exchange for New World silver,” the National Mango Board explains. “At some point, along with the other exotica, mangos made the same East to West journey. Now the Manila mango is among the most beloved varieties of mango in Mexico.”
But that isn’t the only variety chefs can use to sweeten menu offerings. The Ataulfo (“…easy to find in the US and probably Mexico’s second favorite variety”), Francis, Haden, Keitt, Kent, Tommy Atkins and Palmer are a few others “quite compatible with the spice and complexity of Mexican food.”
ENVIRONMENTALLY SPEAKING…
The growth of a mango tree causes a process called carbon sequestration or carbon uptake. Each tree absorbs carbon dioxide from the environment and uses it to form its trunk, branches, leaves and fruit. The tree also produces oxygen and releases it into the environment during this process.
Meanwhile, the process of growing, harvesting and transporting the fruit generates and releases greenhouse gases into the environment. Researchers who have studied both the greenhouse gas emissions and the carbon sequestration of a typical mango tree found that in the Mexican states of Nayarit and Sinaloa, the average mango tree could sequester two to two and a half times the carbon that is emitted during growing, harvesting and transportation to the U.S. retailer, while the average mango tree in the Mexican state of Chiapas could absorb seven times the carbon that is emitted!
Kathy Furore is the editor of el Restaurante. All of the information about and photos of mangos featured are courtesy of the National Mango Board (mango.org).
Fun Facts
• The paisley pattern, developed in India, is based on the shape of a mango.
• A basket of mangos is considered a gesture of friendship in India.
• Legend says that Buddha meditated under the cool shade of a mango tree.
• Mangos are related to cashews and pistachios.
Selection and Storage Tips
• Don’t focus on color. It can differ based on variety and location on the tree and is not the best indicator of ripeness. For example, the red color that appears on some varieties is not an indicator of ripeness.
• Squeeze the mango gently to judge ripeness. A ripe mango will give slightly and will sometimes have a fruity aroma at the stem ends.
• Temperatures matter! Keep unripe mangos at room temperature—they will continue to ripen and become sweeter and softer over several days.
• Never store whole mangos below 54˚F, across the entire supply chain, until they have reached the desired stage of ripeness—like a banana.
• To speed up ripening, place mangos in a paper bag at room temperature.
• Move ripe mangos to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
• Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
And don’t forget: Mangos can be used in recipes across the ripeness spectrum, from green and crisp to ripe and luscious.
