Although largely overlooked by most Americans until recently, this lushly aromatic and flavorful fruit is one of the most popular fruits in the world. It is used abundantly in Indian, Mexican and Caribbean cuisines. Native to Southeast Asia, mangoes have been cultivated for more than 6,000 years. Now, there are hundreds of varieties, ranging in weight from less than half a pound to four pounds or more. When properly ripe, mangoes have a floral aroma, succulent orange flesh and tropical fruity taste.

• Mangoes are generally eaten plain or with a squirt of fresh lime juice.
• They can be peeled, diced and added to fresh salsas, fruit salads and desserts. They are especially good with poultry and smoked meats.
• Green, unripe mangoes are the basis for a cooked mango chutney, which often accompanies curry dishes.
• Mango purée can be used as the foundation for sorbets, ice cream, beverages or as a sweet dessert sauce.

Many varieties of mangoes show up in the American marketplace but they rarely are labeled. In almost all cases, markets offer one variety. Almost without exception, mangoes in American markets are somewhat flat ovals, weighing from slightly less than a pound to almost two pounds. Their skin color is usually green with a blush that ranges from yellow to orange to rose.

A small percentage of mangoes in our markets are grown in Florida and California. Others are imported from Haiti and Mexico. Florida and California mangoes are in season in the summer months. The imports enjoy a longer season that begins in January and slows to a trickle by autumn. Some large supermarkets stock jars of mango spears in light syrup in the refrigerator case. Canned mango nectar and canned sliced mangoes in heavy syrup are available in some markets.

Mangoes should be firm but not hard. The flesh should yield slightly to pressure. Somewhat hard ones will ripen at home although rock-hard mangoes most likely will rot before they ripen. The skin should be taut, smooth and free of black spots and shriveled ends. Black speckling on the skin is perfectly acceptable. A sweet, fruity aroma around the stem end is indicative of a good specimen.

1 pound mango = about 2-1/2 cups peeled, diced fruit.

Ripe mangoes should be stored in the refrigerator and used within two to four days. Unripe fruit can be placed in a perforated brown paper bag and allowed to stand at room temperature for a day or two to ripen.

Mangoes have a large central seed that clings tenaciously to the flesh. Do not try to cut the mango in half and twist the two halves apart, as is often directed. To prepare a mango, hold it, stem end up, on a cutting board. Using a utility knife, make a vertical cut on the flat side of the mango from the top to the bottom about 1/2 inch to the right of the stem and seed. Repeat on the opposite flat side of the mango.

To make spears, peel the skin from the cut sections and the sections still attached to the seed. Slice the flesh from the seed. Cut the flesh into spears.

To cube a mango, do not peel the skin from the cut sections. Score the flesh, but not the skin, with the tip of a paring knife. Holding the scored section in two hands, gently push from the skin side toward you so that the flesh separates.

To separate the cubes from the skin, gently run a table knife or the edge of a spoon between the skin and the flesh. Peel the sections still attached to the mango and slice the flesh from the seed. Cut the flesh into cubes.

Mangoes belong to the same family as poison ivy and poison oak. They contain an oil that may cause a mild allergic reaction in some people. Generally, it is the mango skin and not the flesh that is an irritant.