Mangos have the highest amount of beta carotene of any fruit. They are also high in fiber, but low in calories (approx. 110 per average sized mango), fat (only 1 gram) and sodium, so make a great low-calorie snack. They are an excellent source of vitamins A and C, and potassium.

Mangos are also said to contain an enzyme with stomach soothing properties similar to papain found in papayas. This might act as a digestive aid and give you the good feelings associated with “comfort foods”.

Today there more than 1,000 different varieties of mangos throughout the world. Mangos come in different shapes, sizes and coloring depending on the ripeness. The colors range from yellow to green to orange or red. They can weigh as little as a few ounces and as much as a few pounds. All varieties have a very rich tropical flavor when ripe.

Choose firm plump mangos that give slightly when pressure is applied.

The ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end.

Mangos can be considered ready to eat when slightly soft to the touch or when they yield to gentle pressure.