INGREDIENT KNOWLEDGE · FRUIT
Mango
Mango is a fruit whose cultivar, ripeness, storage and preparation determine sweetness, acidity, aroma and texture.
What Is Mango?
Mango is the fruit of Mangifera indica, with hundreds of cultivars differing in fiber, aroma, color and sweetness. It is valued for rich tropical sweetness with resinous, floral and citrus-like notes.
How to Choose
Choose fruit appropriate to cultivar and ripeness, fragrant and yielding slightly when ripe without sour leakage or rot. Avoid mold, fermented leakage, deep soft rot or unexpected off-odors.
Storage and Safe Handling
Keep it ripen at room temperature, then refrigerate ripe fruit; refrigerate cut mango promptly. Wash fresh fruit under running water before cutting or eating and prevent cross-contamination from raw animal foods.
Preparation and Culinary Uses
Useful approaches include: eat fresh, purée, pickle green fruit, grill, blend into sauces, desserts and drinks, or dry. Match technique to ripeness, acidity, water content and firmness.
Best Flavor Pairings
Mango works particularly well with lime, chilli, coconut, yogurt, fish sauce, sticky rice and mint.
Substitutions
A practical substitute is peach or papaya for ripe-fruit texture, though mango aroma is distinct. Adjust sugar, acid and moisture because fruit varieties behave differently.
Common Mistakes
- Choosing by color alone without considering cultivar.
- Storing delicate fruit wet.
- Using underripe or overripe fruit for the wrong technique.
- Substituting without adjusting acidity and water content.
Chef’s Notes
Color alone is a poor ripeness test because cultivars differ. Aroma, feel and cultivar knowledge are more useful.
References and Further Reading
Produce handling guidance: U.S. Food and Drug Administration, Selecting and Serving Produce Safely. Storage reference: USDA/FoodSafety.gov FoodKeeper. Food composition: USDA FoodData Central.