Mangoes make you smile. Seriously: Just try to keep a mad face while you say the word ‘mango.’ You just can’t. These deliciously sweet and juicy fruits bring sunshine into every breakfast plate, smoothie, salad, or garnish you can imagine. That’s why they’re the perfect winter fruit to round out our Winter Fruit Week.
One particular variety we’re obsessed with right now is the Australian Honey Gold mango from Melissa’s Produce. These golden apricot-yellow colored mangoes are firm and juicy with a rich, sweet taste – and they’re now available in the U.S. for the first time. Extra bonus: They’re on the large side, with a smaller seed, so there’s more mango to enjoy.
On the nutritional side, mangoes are Vitamin C and Vitamin A powerhouses. They’re also an excellent source of flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin (say that 10 times fast) and copper (go figure!).
Now, do you know how to cut a mango without…er…mangling it? Pro tip: You stand it up and cut off the two fleshy “cheeks” on either side of the seed. Then you can score the “cheeks” into cube cuts or slices.
To prepare these breakfast mangoes, we actually used an avocado slicer on the mango “cheeks” to make nice skinny slices. We took a few bowls, filled them with yogurt, topped them with mango slices, and voila! Cheery, sunny mango breakfast bowls. Just enough to make you think you’re spending the winter (summer) down under.
The Australian Honey Gold mangoes are available in a few select stores around the country (ask for them) or you can order them from Melissa’s.
Blogger disclosure: Melissa’s provided me with Australian Honey Gold mangoes to sample. I did not receive compensation for this post. All opinions expressed are my own.