Mangoes have been integrated into food cultures across the globe—sold fresh, as juice, in drinks, in curries and in desserts—for every meal.
What You Get: The deep orange color of mangoes comes from a high content of beta carotene, a potent anticancer agent. Mangoes also contain vitamin C, fiber, lutein, potassium and zeaxanthin, phytochemicals known to boost the immune system.
Shopping Tips: Most mangoes in U.S. grocery stores are one of five varieties: Ataulfo, Francine, Keitt, Kent, Tommy Atkins.
Color is not an indication of ripeness, as mangoes come in many shades of green, yellow and red.
Choose mangoes with a slight "give" if you plan to eat them in a day or two and choose firmer mangoes for enjoying later.
Storage Tips: Unripe mangoes will ripen at room temperature.
Refrigerate ripe mangoes for up to 5 days.
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