Mango is an oval-shaped tropical stone fruit with very juicy, aromatic orange flesh and yellow skin tinged with orange when ripe. Mangos grown on trees that can rise to over 100 feet, and fruit for centuries. Although India, Bangladesh and Myanmar are the mango’s countries of origin, twentieth century Floridian growers are responsible for the most widely grown that carry their names.
There are more than 500 cultivars, the most commonly seen in US produce markets are the bigger than a hand full: Tommy Atkins, (Capt. John) Haden, (Mrs. J.N.) Keitt, and (Leith D.) Kent. Champagne® is the marketing name for the hard to pronounce, Ataulfo (for the Mexican grower Ataulfo Morales Gordillo) mango, which is a smaller, kidney shaped, sweeter, smooth fleshed fruit, that is yellow skinned and a little wrinkled when ripe.
Dried mangos, are deep orange pieces of dried, usually sugared fruits, sold diced, or in small chunks, or strips. They are eaten out of hand or used as an ingredient in sweet and savory dishes and in baking.
Green mangos, dried and ground, are called am choor, and used as a sour-fruity spice in Indian cuisine.
Mango juice (Nectar) is a delightful beverage, that makes many beneficial health claims including lowering blood pressure, immune system support and reducing cholesterol.