“Fresh2U” Nutrition Program for Kids and Parents
Mango
Native to India and southeast Asia, mangos were introduced to Florida in 1833. They are one of the most popular fruit crops in tropical and subtropical areas of the world.
Although the fruit will ripen on the tree, it is usually picked commercially for shipment to market when it is firm and green. The crop is considered mature when the shoulder of the fruit fills out and some fruits on the tree have begun to change color from green to yellow. Mature fruit is available in Florida from May through September.
Mangos are commonly eaten fresh or used in salads, desserts, sauces, juices, or chutney. They are good sources of vitamin A and C.
Mangos are best when allowed to ripen at room temperature until soft. Smooth skin surrounds the fleshy, pale-yellow to deep-orange edible portion that is richly aromatic and juicy and has a pleasant sweet flavor. If not eaten fresh, mangos may be refrigerated for up to three days or made into a pulp and frozen.
Mangos are best when allowed to ripen at room temperature until soft. Smooth skin surrounds the fleshy, pale-yellow to deep-orange edible portion that is richly aromatic and juicy and has a pleasant sweet flavor. If not eaten fresh, mangos may be refrigerated for up to three days or made into a pulp and frozen.
