Juicy and delicious, this orange-fleshed fruit has a peachy-pineapple flavour. Summer is the perfect time to add a sunny splash of tropical mango to fruit salads, salsas, drinks and desserts. Mangoes are high in vitamins A & C.


  • Mangoes are available June through August in most supermarkets.


  • 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.
  • Black speckles on the skin are normal.


  • Store unripe mangoes in a paper bag at room temperature until ripened. Turn bag every day for even ripening.
  • Refrigerate ripe mangoes for up to 4 days.


  • Wash mangoes before cutting. A long, flat seed runs down the centre of each mango. Carefully use sharp knife to cut around seed in order to remove and cut up fruit.


  • Substitute chopped mango for fruit ingredient in quick bread or muffin batter.
  • Whip mango cubes into your favourite blender drinks or milk shakes.
  • Garnish desserts, such as your favourite Philadelphia cheesecake, with mango slices.
  • Learn how to cut a mango.