Mangoes are one of my favorite fruits. I’ve been patiently waiting for mangoes to be in season. There are six different types of mangoes and each are in season during different months during the year:
- Tommy Atkins
Right now, the Kent mangos are in season (January through March) and the season has just started for Ataulfo mangoes (March through July).
Mangoes are rich in vitamins C and A, potassium and fiber, and also contain a small amount of vitamin B-6, magnesium, iron and calcium. Mangoes contain the nutrient, beta-carotene and the antioxidant zeaxanthin, which filters out harmful blue light rays and is thought to protect against macular degeneration of the eye.
This sweet fruit is versatile; it can be enjoyed in desserts and in savory dishes. The key to enjoying a mango is knowing when it’s ripe. Those who are patient and allow the mango to sit on the counter at room temperature for 2 – 4 days to ripen are rewarded with tender, juicy and sweet flesh. Those who prematurely bite into an unripe mango may find it unpleasantly stringy and sour.
Here are some tips on how to pick a good mango: http://www.wikihow.com/Pick-a-Good-Mango
Now that you’ve picked a good mango, here’s how to cut it: http://www.simplyrecipes.com/recipes/how_to_cut_a_mango/
Serving size: 4
- 1 large ripe mango, peeled, pitted and diced
- 1/4 cup red onion, finely chopped
- 1 cup English cucumber, diced
- 1 small Jalapeno pepper, seeded and minced
- 1 red bell pepper, seeded and finely copped
- 1/4 teaspoon freshly grated lime zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, finely chopped (optional)
- Kosher salt & pepper to taste
In a bowl, combine only half of the Jalapeno pepper with all of the ingredients. Taste and add more of the Jalapeno pepper based on taste. Cover and refrigerate at least 30 minutes.
Serve with chips or as a condiment over Fish Tacos with Mango Salsa or Vegetarian Tofu Tacos with Mango Salsa.