Mango Mania

Can’t tell which is sweeter, Tommy or Kent? No worries. During our Mango Wango event, you can get to know this "king of fruits" and brush up on your mango trivia - mangos account for more than half of all the tropical fruits produced worldwide. Choose from four varieties including Tommy, Kent, Keitts and Haitian all for 98 cents each now through Tuesday, July 30th.

Mangos originated in Southeast Asia and India, in fact more than half of the worlds mangos are grown in India and yet India makes up less than 1% of the international mango trade because they consume most of what they grow, it is their national fruit after all. The mango is even considered a sacred fruit in the region because it is said that Buddha himself meditated under a mango tree.

Mango trees need a tropical climate to thrive, and today a majority of the mangos sold in the United States are grown near the equator in countries like Mexico, Ecuador, Peru, Brazil, Guatemala and Haiti.

Want to pick a ripe mango like a pro? Here are some tips:

How To Choose a Mango
* Don’t focus on color, which isn’t the best indicator of ripeness.
* Select a mango based on firmness and when you plan to eat it. Go with a firmer mango if you don’t plan to eat it for several days.
* Squeeze the mango gently. A ripe mango will be slightly soft to the touch.
* Use your experience with produce such as peaches or avocados, which become softer as they ripen.

How To Ripen and Store a Mango
* Keep unripe mangos at room temperature. They will continue to ripen at room temp, becoming sweeter and softer over several days. Never refrigerate them before they are ripe.
* To speed up ripening, place mangos in a paper bag at room temperature.
* Once ripe, mangos should be moved to the refrigerator. Whole, ripe mangos may be stored for up to five days in the refrigerator.
* Mango may be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
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