The fleshy fruit of the mango is grown and exported worldwide from the tropics, Australia, China, Bangladesh, and Pakistan. With a week-long shelf life after reaching ripeness, the mango color varies from red, orange and yellow (all the colors are good) with a flat pit in the middle of the fruit. Tasting rich and sweet, it compliments orange and pineapple flavors, and is very high in vitamins A and C.
Mango fruit salsa is a wonderful topping to fish, shellfish and pork entrees. Peel and dice 1 cup of mango, ¼ cup of diced red onion, 1 tablespoon of chopped jalapeno, 1 tablespoon of chopped cilantro and squeeze ½ lime. Mix together and let marinate in refrigerator to meld flavors together.
