DESCRIPTION & APPEARANCE
Somewhat oval or round in shape, the mango does not have a particular standard and its imperfect curves are no gauge of its quality when consumers are picking a mango at a stall.
ORIGIN & PRODUCTION
Because mangoes are sourced from a variety of countries, they are available from our fruit and vegetable wholesalers all year round. The fruit is cultivated in most tropical frost-free countries as well as in India and a number of countries in Latin America and Asia.
VARIETIES & CHARACTERISTICS
The mango has a unique taste that appeals to most palates of all ages. While there are hundreds of varieties, they all have a naturally sweet flavour.
In terms of texture, some are soft and pulpy while other varieties are rather firm and fibrous.
The most consumed mangoes in both France and the rest of Europe are the Keitt and Kent cultivars.
The Kent cultivar has become the main imported mango on international markets.
It typically weighs between 600 and 750 grams. The Kent is characterized by its thick skin, greenish-yellow colour with a hint of red, and delicious orangey-yellow flesh. Kent mangoes fare well over long distances and can be delivered to our stalls ready to eat.
The Keitt mango, on the other hand, can grow much bigger than the Kent, reaching a weight of anywhere between 450 grams and 2 kilos. It has firm flesh, and like the Kent, it is non-fibrous and sweet. Its colour is similar. Like the Kent, it comes from the same countries, such as Peru, Brazil, Ecuador, Israel and Africa. They are transported to France by boat or plane.
There are many other varieties, such as the Osteen that comes from Spain, or the Amelie which is grown in West Africa. There is also the Tommy Atkins, which was one of the main varieties sold in the European Union but for which demand is now in decline.
Mangoes contain mainly carbohydrates and have a relatively high level of sugar compared to the average for fresh fruit. Their exceptional sweetness and flavour is one of the reasons for their popularity. They are rich in vitamin C and B9 (folic acid).
Mangoes are becoming increasingly popular in sweet-savoury dishes.