Seasonal Produce: Mangos

Thanks in part to a growing interest in Caribbean cuisine, fresh mangoes are available June through August in most supermarkets. Juicy and delicious, this orange-fleshed fruit has a peachy-pineapple flavor. Summer is the perfect time to add a sunny splash of tropical mango to fruit salads, salsas, drinks and desserts.


  • Select mangoes that are firm, but not hard, and give slightly when gently squeezed. Avoid any with soft spots.
  • Ripe mangoes have a sweet, fruity aroma around the stem end and smooth, yellow- to red-blushed skin.
  • Store unripe mangoes in a paper bag at room temperature until ripened. Refrigerate ripe mangoes for up to 4 days.


  • Wash mangoes before cutting. A long, flat seed runs down the center of each mango. Carefully use sharp knife to cut around seed in order to remove and cut up fruit.
  • To cube a mango, hold it, stem end up, on a cutting board. Carefully, slice through the flesh slightly to the right of the stem and seed. Repeat 2-3 times or until the flesh is removed from the seed. Score the flesh in a crisscross pattern, cutting up to, but not through, the skin. Holding one mango section in both hands, use your thumbs to press against the skin, popping the mango cubes up. Cut across the bottom of the cubes to separate them from the skin.


  • Cholesterol and sodium free
  • Fat free
  • High in vitamins A and C


  • Substitute chopped mango for fruit ingredient in quick bread or muffin batter.
  • Whip mango cubes into your favorite blender drinks or milk shakes.
  • Garnish desserts, such as your favorite PHILADELPHIA cheesecake, with mango slices.