fruit

Mango

Also called king of fruits

In a nutshell

Mango is a juicy tropical fruit known for its aromatic myrcene content.

Mango is a stone fruit from South Asia, so beloved it has been called the king of fruits. A ripe one tastes intensely sweet and juicy with a gentle tang, and its aroma is pure tropics: peachy, floral and slightly resinous, almost pine-like.

Cooks love mango because it plays well with heat and acid. It stars in salsas with lime, chilli and cilantro, in Thai sticky rice with coconut milk, in Caribbean hot sauces and in lassis and chutneys. It works raw, puréed or very lightly cooked.

Flavor profile

warm1

sweet4

pungent0

bitter0

floral1

earthy0

citrus1

smoky0

Aroma: tropical, sweet

Good to know

Origin: South Asia

Forms: fresh, dried, pureed

Season: Peak season varies by origin, but supplies are best from spring to late summer. Imports from different countries keep mangoes available year-round.

Nutrition: Mango is a good source of vitamin C and vitamin A, and is naturally low in fat.

Storage: Ripen mangoes at room temperature for a few days until they give slightly and smell fragrant. Once ripe, refrigerate whole fruit for up to 5 days. Cut mango keeps 3–4 days in a sealed container in the fridge. Fermented, alcoholic smells or very soft, leaking spots mean it has gone off. To freeze, peel, cube and freeze on a tray, then bag for up to 6 months; frozen mango is perfect for smoothies and sorbet.

How to use mango

Speed Up Sweets

Ethylene gas in a bag ripens mangoes, sweetening the fruit.

Smooth Talker

Avoid high heat to maintain mango's creamy texture and vibrant flavor by preserving pectin.

The science of mango

Mango's piney, resinous note comes from terpenes such as myrcene and ocimene, alongside fruity esters and lactones that give its peachy, creamy aroma.
Mangoes keep ripening after picking. They produce ethylene gas, and enzymes convert starch to sugar and soften the pectin in the flesh.
Long cooking drives off mango's delicate volatile aroma compounds, so its fresh perfume fades. Add it at the end of hot dishes or use it raw.
The skin and sap contain urushiol-related compounds, which can irritate sensitive people. Peeling mangoes before eating avoids most contact.
Pairing mango with lime works because acid sharpens our perception of sweetness. The fruit tastes brighter and less cloying.

How to choose mango

Judge by feel and smell, not colour, since many varieties stay green when ripe. A ripe mango gives slightly when squeezed, like a ripe peach, and smells sweet and fruity at the stem end. Avoid ones with large black patches or very wrinkled skin.

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Substitutes for mango

Swap	Amount	What changes
Ripe peach or nectarine	1:1	Similar sweet, juicy texture with a less tropical aroma.
Papaya	1:1	Soft and tropical in salsas and smoothies, though milder and muskier.
Pineapple	1:1	More acidic and fibrous; great in salsas where you want extra tang.

What goes with mango

Lime. Lime's acidity sharpens mango's sweetness, intensifying tropical flavors.
Cilantro. Cilantro's fresh, citrusy aroma contrasts with mango's ripe sweetness.
Rice. Sweet mango with sticky rice is a classic Thai dessert of fruit and starch.
Chili Flake. Chili flakes add heat to contrast with mango's natural sweetness.
Coconut Milk. Coconut milk's creamy richness softens mango's acidity for a tropical combo.
Yogurt. Yogurt's tanginess adds a cooling contrast to mango's intense sweetness.
Jalapeño. Sweet mango balances jalapeno's heat in salsas.
Mint. Cool mint freshens mango's sweet, floral fruit.
Tamarind. Tamarind's sourness balances mango's sweetness in chutneys.
Vanilla. Vanilla's warmth smooths mango's tropical sweetness in custards.

Every pairing for mango →

Mistakes to avoid

Cutting unripe mangoes disrupts enzymes, making the flesh fibrous and tart.
Overcooking reduces mango's fresh flavor by breaking down volatile compounds.

Ideas for tonight

Slice into salads for a tropical flair.
Blend into smoothies for natural sweetness.
Chop for a salsa with lime and spices.

Mango: questions

How do you cut a mango?

Stand it on its end and slice down either side of the flat central stone to get two cheeks. Score each cheek in a grid without cutting through the skin, push it inside out, and slice off the cubes.

How can you tell if a mango is ripe?

Squeeze gently: a ripe mango gives a little. It should smell sweet near the stem. Colour is not reliable, because some varieties stay green when ripe.

How do you ripen a mango faster?

Put it in a paper bag at room temperature, with a banana if you have one. The trapped ethylene speeds ripening, usually within 1–2 days.

Can you freeze mango?

Yes. Peel and cube it, freeze on a tray, then transfer to a bag. It keeps for about 6 months and blends straight from frozen into smoothies.

Can you eat mango skin?

It is technically edible but tough and bitter, and it can irritate the skin or mouth of people sensitive to urushiol, the compound in poison ivy. Most people peel it.