Mango is a somewhat large colourful, fragrant, delicious fruit adapted to lowland tropical and subtropical areas.
Mangoes are considered to be the king of fruits in tropical countries, and are the most commonly eaten fruit.
They are eaten fresh, but can be frozen, dried, canned or pickled.
Canned mango is used in jams, jellies, preserves, pies, chutney and ice cream.
Green mangoes are sometimes eaten raw in the tropics. A popular method of using the green mango is Trini style Mango Chow. The (mature) green mango is peeled and the pulp, which is still rather firm, is cut into slices or chunks, salt and black pepper is added, with a generous serving of hot sauce (Goudas Trinidad Style Hot Sauce), and a little vinegar. Let stand for an hour or so, enjoy.
Green mangoes may also be curried, stewed, pickled or made into chutney and enjoyed over a bed of Rice. Cooked mango may be used as an alternative to a meat dish.
There are two principal types of mangoes: Indian and Indochinese. Other commercial varieties are: Haden, Irwin, Tommy Atkins, Kent, Keith, Julie and Manila.
The mango fruit develops rapidly and is at its best when ripened on the tree. Mangoes can also be picked just before they ripen (referred to as the colour break) and left to ripen in one's kitchen. Some varieties of mango are, however, susceptible to anthracnose disease that causes black spots to develop on the surface of the mango resulting in a sunken, cracked surface.
Mangoes weigh on average 1/4 lb to 3 lb and vary in size but, typically, they are round to oval in shape. The immature mango has a green skin colour that gradually turns yellow, orange, purple, red or a combination of these colours, depending upon the variety. Its skin is smooth, thin and tough. The flesh or pulp of the ripened mango is pale yellow to orange. It is juicy, sweet and melts in the mouth, occasionally, the odd one can be fibrous. The mango contains one flattened seed that clings to the flesh. This seed may contain either a single embryo or more, on the variety of the fruit.
India is the world's largest producer of mangoes where it is called the king of fruits, and there are hundreds of varieties there. The mango is available year-round from various markets, for example, in the winter months mangoes may be imported from Brazil, Peru and Venezuela in the spring and summer, they are available from Mexico, Haiti, India, and the Philippines, Florida, Haiti and Southern California.
Mr. Goudas Mango Slices are rich in flavour, moist, delectable and rather mouthwatering.
They are hand picked from the finest quality crops available from Thailand and are a magnificent taste experience right out of the can. They may also be chilled, served with your favourite salads, or added to any meat dish during the final stages of cooking to add a tropical flavour to your meal. Remember good food comes from Mr. Goudas.
Canned mango is an excellent source of Vitamin C and Fibre.
We asked Mr. Goudas, which, according to his expert opinion, is his favourite variety and without hesitation he stated 'Julie Mango' from the Caribbean. When asked if he has this variety in the can, he mentioned that the Julie variety is in short supply and does not have enough body around the seed and will melt after the thermal process because it is too delicate.
The above recipe and picture is courtesy of Goudas Foods. All rights reserved.
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