We’re in the height of Keitt mango season! These large mangos are only available for a short window during the year and can be challenging to find. But if you can get your hands on these jumbo mangos, the sweet and tangy flavor is worth every penny!
- Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption and growth and repair.
- Mango has over a dozen different type of polyphenols, including mangiferin, which is especially powerful. Polyphenols function as antioxidants inside your body.
- Mango is a good source of folate, several B vitamins, as well as vitamins A, C, K and E — all of which help boost immunity.
- Mango contains magnesium, potassium and the antioxidant mangiferin, which all support healthy heart function.
- Mango has digestive enzymes, water, dietary fiber and other compounds that aid different aspects of digestive health.
- Mango contains lutein, zeaxanthin and vitamin A — which support eye health. Lutein and zeaxanthin may protect from the sun, while a lack of vitamin A can create vision problems.
- Mango contains vitamin C, which gives your skin its elasticity and prevents sagging and wrinkling. It also provides vitamin A, which promotes healthy hair.
- Mango polyphenols may fight oxidative stress, which is linked to colon, lung, prostate, breast and bone cancers.
RIPENING AND STORING MANGOS IN A FEW EASY STEPS
- Keep unripe mangos at room temperature.
- Mangoes shouldn’t be refrigerated before they are ripe.
- Mangoes will continue to ripen at room temperature, becoming sweeter and softer over several days. To speed up ripening, place mangos in a paper bag at room temperature. Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangoes may be stored for up to five days in the refrigerator.
- Mangoes can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.