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Mango
Storage
- In the shop: min 10°C – max 13 °C
- Ethylene sensitivity: high
- Ethylene productivity: high
- At home: in a cool place
Quality and ripeness
Once ripened, the fruit can be green, yellow, orange, red or a combination of these colours. The scent is used to determine whether or not a mango is ripe, as some mangos remain green when ripe.
Varieties
There are over 100 varieties in the world. The most familiar (and tastiest) are Kent, Keith and the Thai Nam Dok Mai.
Availability calendar Keitt
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Costa Rica | ||||||||||||
| Dominican Republic | ||||||||||||
| Guinea | ||||||||||||
| Brazil |
Availability calendar Kent
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Brazil | ||||||||||||
| Ivory Coast | ||||||||||||
| Mali | ||||||||||||
| Senegal | ||||||||||||
| Gambia | ||||||||||||
| Mexico | ||||||||||||
| Israel |
Availability calendar Osteen
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Spain |
Key
| Out of season: not available |
|
| Month in season: available |
|
| Promo season: special offer available |
Transport methods
| Air | Sea | Land | |
|---|---|---|---|
| Brazil | |||
| Ivory Coast | |||
| Costa Rica | |||
| Spain | |||
| Gambia | |||
| Guinea | |||
| Israel | |||
| Mali | |||
| Peru | |||
| Senegal |
Key
| Transport method not used |
|
| Transport method used |
Packaging
personalised packaging available by request
Box Caliber
- 8
Recipe: chocolate mousse with mango
Ingredients
For the marinated mango:
- 1 ripe mango, cut in stripes
- 1 teaspoon tarragon, cut very fine
- 20g grated coconut
- 1 tablespoon coconut liquor
For the chocolate mousse:
- 100g good quality dark chocolate
- 3eggs separated
Preparation method
Mix all ingredients for the marinated mango and leave to marinate for 10 minutes.
For the chocolate mousse:
Melt the chocolate au bain marie and leave to cool slightly. Stirr in the egg yolks and the beaten egg whites. Leave to cool for 3 hours till set.
Spoon or pipe some chocolate mousse in a nice glass and cover with the marinated mango
Tips:
- White chocolate mouse is also very nice.
- Use basil or mint instead of tarragon
Recipe: Spicy mango with crayfish
Ingredients
- 1 ripe mango, cut into cubes
- Juice of half a lime
- Half a teaspoon of freshly grated ginger
- A pinch of fresh red piment, finely cut
- 2 basil leaves cut small
- 3 table spoons of olive oil
- 100g crayfish
- 75g Rucola
- salt
Preparation method
- Mix the mango with lime juice, olive oil, ginger, piment, salt and basil
- Leave to marinate for 10 minutes
- Carefully mix the crayfish and rucola with the mango
- Serve in a small salad bowl or on plate