Following my post last week on OXO’s mango splitter, several people emailed asking how to pick a ripe mango. We asked Aliza Green, author of Field Guide to Produce, for advice. Fresh off of six weeks on the road to promote her new book, Green just emailed back with some thoughts on mangoes:

“Mangoes vary greatly in size and consistency, depending on variety. My favorite at the moment is the Ataulfo (AKA champagne) mango, a small kidney-shaped mango that has rich jellyish flesh with little stringiness.

Look for mangoes that are football shaped rather than thin or flat. The flatter mangoes may be stringy. Avoid stringy looking, shriveled mangoes. The mangoes that are fuller and rounder usually have the deep color of a ripe peach instead of the yellowish green that the other varieties have.

Go to cookthink.com to read the rest of Aliza Green’s advice on how to pick a ripe mango.

Posted by cookthink in how to, ingredients, techniques | | Subscribe to this feed