Mangoes are very popular in Myanmar and also around the world. They were first commercially grown in India over 5000 years ago. A basket of mangoes is considered a gesture of friendship. They provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber. And there are over 1,000 different types of mangoes grown across the globe!
Tips & Tricks:
Color may not be an indicator of ripeness – red does not mean ripe and the fact that different mango varieties have different ripening colors.
Squeeze to determine ripeness
A ripe ready to eat mango will feel slightly soft and if not let it ripen in ROOM TEMPERATURE for a few days and check again.
Wrap in paper to ripen faster at ROOM TEMPERATURE
Never store unripe mangoes in the refrigerator. Once ripe, store in refrigerator after ripe and slow down ripening for a few days.
Fully ripe mangoes can be stored up to 5 days in the refrigerator and before serving any day past that, because optimal flavor freshness has changed, check for coloration and smell.
For easy or creative eating, impale mango on a stick and peel back skin and score mango flesh.
For extra flavor, enjoy mangoes with plain salt or spiced masala salt, lime juice or chili powder.
Mango juice can be used to tenderize meats or as an ingredient in marinades.
Mangoes are not limited to eat as plain ripe or green, especially the Thai Sweet Green Mango, or as juices with the coveted Sein Ta lone. Use them in salads, cakes, pickles, curries and options are endless and up to the creativity of the chef!