Ingredient
mango
The mango, whose scientific name is Mangifera indica, is a very widespread plant in India - a country which among other things boasts the record as the largest producer of this fruit in the world - which produces the fruit of the same name characterized by an intense and with a sweet taste, as well as the orange color of the pulp, while the peel of the fruit can be yellow, orange or even green. To be enjoyed in the best way, the mango must be firm: if the pulp is soft enough, the taste is particularly sweet, while, in the presence of excessively hard pulp, the flavor of the mango would tend more towards acid.
Use in cooking
Mango can be used to prepare tasty desserts: this fruit can be eaten either alone or in a fruit salad. Secondly, mango is used to create second courses, especially fish-based.Preservation
As a general rule, mangoes should be stored in a cool, dry place, as the refrigerator could damage their organoleptic characteristics.Curiosity
The growth of mango occurs mainly in the equatorial areas and, globally, the leading producing country of this fruit is none other than India.Start shopping
