Mango

Aroma and Flavor

Mango is a fruit with a vibrant character. Ripe mango offers sweetness with a subtle tartness, and its aroma is almost floral, with hints of pine and spices. The flesh is tender, fibrous, and melts in your mouth. The taste varies depending on the variety: some mangoes provide honeyed sweetness, while others offer grassy notes with fruity freshness.

Role in Dishes

Mango works everywhere: in sweet desserts, in spicy sauces, in salads alongside avocado and shrimp. It's added to smoothies and ice cream, used to make chutneys and marinades. Unripe mango — firm and sour — goes into spicy appetizers and soups. Ripe mango is best eaten plain or used in dishes where its sweetness takes center stage.

Pairings

• Spicy spices: chili, ginger, black pepper
• Sour accents: lime, lemon, rice vinegar
• Dairy products: yogurt, coconut milk, cream cheese
• Seafood: shrimp, crab meat, fish
• Herbs: cilantro, mint, basil

Selection and Storage

Ripe mango should be soft to the touch but not mushy, with a pleasant aroma at the base. If the fruit is firm, place it in a paper bag for a couple of days at room temperature. Never store mango in the refrigerator before it ripens: it will stop ripening. Ripe fruit will keep in the refrigerator for a week, and sliced mango will keep for several days in an airtight container.

It's most convenient to peel a mango by cutting it along the pit, then making a crosshatch pattern on the flesh with a knife — this creates a beautiful half that's easy to scoop off the skin with a spoon.