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Mangoes are luscious tropical fruits called the 'king of fruits' in many cultures. They're remarkably rich in vitamin A (as beta-carotene) and vitamin C, with a sweet, aromatic flavor that ranges from honey-like to citrusy depending on variety.
A ripe mango gives slightly when gently pressed, has a fruity aroma at the stem end, and may show color change (depending on variety). Don't judge solely by color—some varieties stay green when ripe. Wrinkled skin indicates overripeness.
While technically edible, mango skin contains urushiol (the compound in poison ivy) and can cause allergic reactions in sensitive individuals. Most people remove the skin. If you want to try it, start with a small amount.
Mango belongs to the Anacardiaceae family (related to poison ivy). The sap and skin contain urushiol, which can cause contact dermatitis or tingling in sensitive people. The flesh is safe; just avoid contact with skin and sap.
Ripen at room temperature until fragrant and slightly soft. Refrigerate ripe mangoes for up to 5 days. Cut mango keeps 3-4 days refrigerated. Freeze cubed mango for smoothies.
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