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Depending on where they hail from, mangos ripen naturally anytime from springtime through summer. Green mangos are pickled or used in tart salads or chutneys while the ripe fruit adds its unique flavor and creamy texture to salsas, salads, smoothies, and all kinds of desserts. A ripe mango should be tender when gently squeezed, but not too soft, and the skin will be more orange-red than green. Mangos, like avocados, can be ripened at room temperature. |
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| Recipes to try: |
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Green Mango Chutney |
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Chilled Mango and Cucumber Soup |
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Pineapple-Mango Ice |
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