How do you eat a mango?
The sweetly aromatic taste of mango is popular everywhere. Here's how to eat a mango. The mango originally comes from India and is at home in the tropical rainforest. Today it is grown in many parts of the world such as America, the tropical part of Africa, Asia and even Australia. However, India is still the main producer of the mango. The mango trees are also cultivated in Europe, especially in Spain and the Canary Islands.
The mango is a stone fruit and grows on trees 10 to 30 meters high. (Photo by: © Brent Hofacker / fotolia.com)
A mango fruit can weigh up to 2 kg. The flesh of the mango is soft to fibrous depending on the degree of ripeness and encloses a large, flat core.
The thin, smooth skin is either green, yellow or red, sometimes all three colors appear at the same time and should not be eaten as it can trigger an allergic reaction.
The taste and scent of the mango are aromatic and sweet, a little like peach.
Info: 100 grams of mango pulp have around 60 calories and 12 grams of sugar.
That's how you eat a mango
When processing the mango, everyone will be faced with the problem of not crushing the soft and delicate fruit.
The best way to cut the mango is as follows:
- Stand the fruit upright and cut lengthways with a sharp knife approx. 1-2 cm from the core or the center of one side of the fruit. The opposite side as well. There are three pieces
- Cut off the rest of the shell from the middle piece with the core. Cut the pulp into pieces with the knife from the core.
- Now the pulp of the two cut slices is detached from the skin by cutting several transverse and longitudinal lines into the pulp. The cuts should go to the shell, but not damage it.
- Then you can push the mango piece outwards or turn it over so that the pulp dissolves.
- If pieces of fruit still get stuck on the bowl, simply remove them with a knife or spoon.
Tip: The pieces of pulp thus obtained can be stored in the refrigerator for up to 2 days.
Info: You can peel the mango before you cut it open, using a peeler, and then cut it open as described above - but this only works if the mango is not yet fully ripe and the flesh is even harder.
Use in the kitchen
- The mango fruit is usually eaten raw .
- Or add their flavor to ice cream, fruit mousse, yoghurt, muesli or cake.
- Of course, a mango is also the highlight in every fruit salad.
- The meat can also be used for decoration on cold plates and plates.
A few recipe tips:
- Mango and pumpkin soup
- Rice with mango cubes
- Joya Mango Lassi
- Spicy mango chutney
- Mango chutney
- more mango recipes
Purchase and maturity
When buying the mango, you should definitely consider the degree of maturity . An unripe fruit is not edible, an overripe fruit cannot be processed.
Info: The color of the skin says nothing about the ripeness of the fruit.
The best degree of ripeness is achieved when the fruit can be easily pressed in and exudes a sweet fragrance.
Tip: Immature or hard mangoes can ripen at room temperature - do not put them in the fridge.
The mango as a remedy
Like many other plants, the mango is said to have a healing effect:
- It is said to calm the intestine.
- It is used in Indian folk medicine to stop bleeding and strengthen the heart.
- The mango is also said to have a positive effect on the brain.
- Their high vitamin A content ensures healthy mucous membranes.
Info: The mango is mentioned in Hindu scriptures as food of the gods . Although the mango is produced in large quantities, it is on the UN's list of endangered plants.