The mango is one of the most popular fruits in the World and it is no wonder why.
You can eat them in a variety of ways. Enjoy green mangoes with salt, lime juice, and sprinkled with ground pumpkin seeds or chili powder. Or indulge in the sweet and salty mango margarita. Mangoes have natural tenderizing properties, making them a perfect ingredient for marinades. And of course the versatile mango is wonderful in smoothies, salads, salsas, chutneys, on fish, chicken or pork, as a dessert or just as a plain delicious snack.
With over 500 varieties, mango season in Guatemala begins mid-march. Around 90% of Guatemalan mango exports are sent to the U.S., with the remainder shipped to Europe. When weather conditions are favorable, Guatemala harvests around 50 million pounds of mangoes per year.
Surprisingly, skin contact with oils in mango leaves, stems, and sap can cause dermatitis and anaphylaxis in susceptible individuals. Beware next time you're climbing a mango tree.
Don’t judge a mango by its color – red does not mean ripe. Squeeze gently to judge ripeness. A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days. To speed up ripening, place mangoes in a paper bag at room temperature. Once ripe, mangoes can be moved to the refrigerator to slow down ripening for several days.