Mango, Each

Mangoes are an excellent source of Vitamins A and C, as well as a good source of Potassium and contain beta carotene. Selecting the ripeness of mangoes can be determined by either smelling or squeezing. Mangoes can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure. The best-flavoured fruit will typically have a yellow tinge when ripe; although colour can vary. The best way to ripen a mango ison the kitchen counter at room temperature. Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter. Mangoes are excellent eaten alone out-of-hand or combined with other fruits in salads and smoothies.