Mango is native to Asia, eastern India, Burma and Andaman Islands. Buddhist monks took mango to Malaya and eastern Asis in the 5th Century B.C.
|Mangoes vary in color depending on the variety and
exposure to sunlight. Most mangoes start off with a dark green skin color and develop
patches of gold, yellow, or red as they mature. The skin is smooth and encloses yellow to
orange flesh that is softly moist and richly flavored. Mangoes emit a pleasant scent of
pine and peach from the stem when ripe. Here is a helpful tip when selecting mangoes: no
fragrant aroma usually means no flavor.
Mangoes may be round, oval or kidney shaped, and are About the size of a small melon or large avocado. The most popular varieties are Tommy Atkins, Kent, Keitt, and Haden.
Mango is high in vitamin A and a good source of vitamin C
A whole mango should be sliced in half (lengthwise, like a bagel) with a sharp fruit knife, then cut into quarters. Hold each piece down against your plate with a fork, skin-side up, and pull the skin away. The mango can then be cut up and eaten with a spoon. You may also be served one that has already been cut halved, perhaps, with the stone removed but the skin intact. Eat this like an avocado, with a spoon.
|Mango fruit matures 4/5 months after flowering. In addition to the fruit color and softness, proper maturity can be ascertained by the snap of the stem after slight pulling. Harvesting fruit with a 4 inch or so stem in tact prevests leakage of milky, resinous sap. Fruit can be picked green and left to ripen at room temperature, usually a week. Harvested fruit should immediately be washed to remove any sap which will reduce the change of anthracnose. After ripening, fruit keeps at room temperature for one week, or refrigerated for 2 weeks. Diseases include scale and mildew which can cause early fruit drop and both are controllable with spraying.||Mangoes are ready to eat if the flesh gives way slightly when you squeeze them gently. Another good way to tell is to smell the stem end: If it gives off a fruity aroma, you're ready for a real treat. Because mangoes vary from green to yellow to purplish-red, colour is not an indicator of whether a mango is ripe.|
|Ivory Coast||Mali||Senegal||South Africa|
Useful links :http://freshmangos.com www.mango.co.sa
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