Mango
about 14 oz each · Mangifera indica
Florida mango, picked as it turns: juicy and fragrant, with the resin-and-peach note only fruit that finished on the tree has.
Origin
—
Inspected
Every crate
Kept at
54°F (12°C)
Ripen · keep · enjoy
- As it leaves us
- Mature and firm, just starting to colour, a few days from ready. It gives a little under your thumb and smells sweet at the stem end. Go by feel and smell, not colour: a Keitt can still be mostly green when it is ready, while a Haden blushes red and gold.
- At home
- On the counter, out of the sun, until it yields; then in the fridge for up to five days. Chilling it before it is ripe stops it ripening properly.
- Enjoy by
- Within 5 days of delivery
Florida mangos run May to September, heaviest in June and July: Haden first, then Kent, with Keitt closing the season.
Nutrition & health sheetPer 100 g of the edible part▾
- 60kcal
- Calories
- 0.8g
- Protein
- 15g
- Carbs
- 0.4g
- Fat
- 1.6g
- Fibre
Vitamins & minerals
- Vitamin C36 mg40%
- Copper0.11 mg12%
- Folate43 µg11%
- Vitamin A54 µg6%
- Vitamin E0.9 mg6%
Percentages are of an adult’s daily value, per 100 g.
Good for
- Normal immune function — vitamin C
- Eyes and skin — beta-carotene
- Folate — needed for normal cell division
The sap at the stem and the resin in the peel can blister sensitive skin the way poison ivy does, so if poison ivy affects you, peel mangoes rather than biting through the skin.
Ripe when it gives slightly and smells sweet at the stem; keep it on the counter until then, and in the fridge after.
Nutrition information from standard reference data, not medical advice.
Good with
