Mangos are the most consumed fruit in the world and were first cultivated in India over 5,000 years ago. Today, India is still the world’s largest producer of mangos. They were introduced to South America and Mexico in the 1600s, and they now grow throughout the tropical regions of the southern hemisphere. The mangos we enjoy in the US are primarily grown in Brazil and Mexico.
But now through the end of October, California organic mangos are available from the Coachella Valley from our grape grower, Anthony Vineyards. Since we only have California-grown produce in our Talley Boxes, it’s extraordinary to offer mangos, and it’s essential that we, as consumers, support this local crop.
Anthony Vineyards currently has over 50 acres of mangos, growing 7,000 – 10,000 trees, and production and acreage are increasing, with new plantings on the way. There are hundreds of varieties of mangos, but the only variety they grow is Organic Keitts, which are the meatiest and best tasting.
If not cut correctly, you won’t get much meat off your mango. Their seed is large, narrow, and egg-shaped. First, wash your mango. Hold the mango on end with the stem on top. Face the NARROW side of the mango toward you. Start your cut on one side as close to the stem as you can. Turn and cut the other side in the same way. Lay the sides flat and cut into slices. While pushing down to flatten out each slice, cut the meat off the peel. Cut into chunks or dice smaller. You may still get some meat off the sides of the seed.
Mangos are very high in fiber and Vitamin C. Check out our delicious mango salsa recipe that goes great on fish and even baked potatoes. Enjoy mangos in salads and smoothies. They liven up the flavor of any dish you serve!
