Mango

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Mango

these tasty Mangos in

your own packaging?

Would you like to discover what's possible?

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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.

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Availability calendar Keith

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Costa Rica
Dominican Republic
Guinea

Availability calendar Keith / Kent

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Mali
Gambia
Israel
Brazil

Availability calendar Kent

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Peru
Ivory Coast
Senegal

Availability calendar Osteen

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Spain

Availability calendar Palmer

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Brazil

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 4 kg

Box 4 kg

  • 9
Box liner 4 kg

Box liner 4 kg

  • 8
  • 9
Flowpack 2 pcs

Flowpack 2 pcs

  • 6 x 2 pcs
  • 8 x 2 pcs

Recipe: Breakfast

Ingredients

  • 55g chia seeds
  • 300 ml almond milk 
  • 75g blueberries
  • 1 ts honey
  • 1/4 mango
  • some mint leafs

Preparation method

Mix chia seed and blueberries with the milk. Add honey. Leave to cool in the fridge for minimum 4 hours. 

Devide over 4 breakfast bowls, garnish with mango and mint. 

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: Purple passion fruit and mango parfait

Ingredients

Purple passion fruit pulp (2 passion fruits )

2 cups of Greek yogurt

2 cups of granola

2 cups of chopped mango

Preparation method

Remove the pulp with a spoon and reserve.

In a cup, serve a layer of Yogurt, another layer of granola, a layer of purple passion fruit and another of mango.

Repeat until the cup is full.

 

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