Mango:

Mango is one of the most delicious, aromatic and tasty fruits widely grown
in the Pacific. The trees are said to have originated from India, Burma and
Malaysia, where they were cultivated 4,000 years ago 
.
The mango is a member of the cashew
family . It can grow to
about 15–18 m (50–60 ft) high and has
narrow, dark green leaves. Mangoes are
normally grown from grafts or budded
plants. After about six years the tree will
begin to fruit.
Different varieties are found in the
Pacific. The fruits are round or oval. They
vary in size, but usually weigh 250–800 g
and are about 100–125 mm (4–5 in)
long and 50–75 mm (2–3 in) in diameter. When ripe the skin colour may
remain green or turn from green to a yellowish, orange or red colour.
Mango is very seasonal and usually ripens during the summer months.
Ripe mangoes are very juicy and sweet. Some varieties may be stringy or
have a turpentine-like flavour. These were identified as wild varieties common
in the early days . Those with very short fibres and
smooth textures are more popular than the stringy varieties.
Selection
The choice of fruit depends on the intended use. Varieties with small seeds
and lower fibre content are probably best. All fruits should be firm and free
of bruises and blemishes. In addition, ripe mangoes should be wholesome,
and have a good colour and a sweet, fresh mango smell. Try one and cut it
open to determine the quality before buying a larger quantity. Mature,
unripe mangoes should be undamaged, without bruises and should still be
very firm. In our climate it is best to get half-ripe fruit and complete the
ripening under controlled conditions. When picking fruit, care must be
taken to wash the sap off the skin, because it is caustic .

Storage
Store half-ripe fruits in a well-ventilated place. Fruits are best placed in single
rows on wire shelves covered with cloth to prevent bruising. Ripe fruits are
best stored covered at 10–13°C for a number of days 
. For longer storage, store the sliced flesh or puree in the
freezer. Sliced flesh can also be preserved by drying or bottling.
Mature or unripe mango can be stored at room temperature for a few days
before ripening. It can also be refrigerated for up to two weeks before
ripening at room temperature.
Preparation
Wash fruit well before use. Mangoes can be eaten with the skin, but are
nearly always peeled before use. The skin of mature or half-ripe fruits is
removed with a sharp knife, starting from the wider end and working
towards the tip. Subsequent preparation will depend on intended use.
To prepare ripe mango without peeling, slice off the ‘cheeks’, and then the
two narrow sides. Make a few lengthwise cuts in the flesh without cutting
the skin, and peel the skin back from the flesh. Alternatively, cut into cubes
without cutting the skin, hold the ‘cheek’ by the edges with both hands,
push the centre of the skin to form a hollow and allow the cut flesh to pop
up. This makes eating or removing the flesh easier.
Puree the cut flesh if needed. The flesh of damaged fruits can be sliced and made
into drink. Mature or half-ripe fruits can be peeled, grated and used as desired.
Food value
Mango flesh is an excellent source of Vitamin C and carotene. The fruit
also contains small amounts of potassium, other minerals and vitamins. One
hundred grams of ripe mango flesh provides 268 kJ or 65 kcal and about
41 mg of Vitamin C.
Use
Ripe mangoes are eaten raw, used in drinks, salads and cooked desserts, or
made into jam. They can also be used as part of a main dish, for garnish, to
enhance flavour and provide colour. Unripe mature mangoes can be grated
and mixed with freshly grated coconut to produce a delicious dessert or
a drink. Green mangoes are also used in curries, salads and to make chutneys