Fruit

Mango

マンゴー　まんごー

At its best in Jun, Jul, Aug

Mango (mango), Japanese fruit — Mango is at its best in Jun, Jul, Aug. It is in the market from May to Sep.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Mango: Eaten fresh — Eaten fresh

Cut into three along the stone, score the flesh in a grid and push the skin inside out.

Mango: Sorbet — Sorbet

Made by freezing the flesh, which concentrates the sweetness.

Mango: Pudding — Pudding

The flesh folded in. It works well in Western desserts.

How to choose

Red colour over the whole fruit and a sweet aroma. Slight give when pressed means it is ready.

Storage

Ripen at room temperature and, once the aroma strengthens, chill two or three hours before eating. Over-chilling dulls the sweetness.

Main areas

Miyazaki
Okinawa
Kagoshima
Kumamoto

Good to know

Taiyo no Tamago from Miyazaki may only be named as such if it meets strict standards including a sugar content of 15 degrees or more. The fruit is left to ripen on the tree and caught in nets as it falls, so it carries the flavour of full tree ripening.

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