Mareeba Mangoes (Australian)

 including the one and only yellow-fleshed Aussie favourite,

 the TASTY  Kensington Pride mango !!!!!!

 

Kensington Pride  |  R2E2  |  Keitt  |  Kent

Could you go a mango ????

How to prepare a mango
Preparing a mango couldn't be easier when you follow these basic steps:
1. Remove mango cheeks one at a time with a sharp knife by slicing as close to the stone as possible.
2. Score 3 or 4 lines vertically down each cheek and 3 or 4 lines horizontally to form a hatched pattern.

Take care not to cut through the skin.
3. Firmly hold both edges of the fruit and turn the cheek inside out.
The cubes can then be sliced off and used in drinks, salads, desserts…. you name it!!

How to choose a mango
A ripe mango will give to gentle pressure at the stem end and have the characteristic,

sweet mango aroma.
Mangoes don't necessarily have to be evenly coloured all over.

 Some mangoes have a greater degree of 'blush' than others, and different varieties naturally

develop different skin tones.
Some mangoes may have small marks or skin blemishes.

This is normal and is caused by the fruit rubbing against a branch

or another piece of fruit on the tree.

 Small skin marks will not affect the internal quality of the flesh

- they will still taste delicious!
If you want your mango to last a few days at home before eating,

select a slightly firmer mango with tight skin.


How to store a mango
Unripe mangoes should never be refrigerated.

Store them out of direct sunlight at room temperature for a few days until they ripen.
Once ripe, they can be stored in the fridge for 2 to 3 days before use.
Mangoes need to breathe - so never store in plastic bags.
Mangos freeze really well. They can be sliced and bagged, or pureed and placed into ice cube trays.

Mango facts


Quick Mango Meal Suggestions

A slice of Mango will complement any dish – that’s the beauty of Mangoes

– they can form part of a meal for breakfast, lunch or dinner.

Here are just a few suggestions on how you can combine a healthy, nutritious mango into your everyday diet.

·         Pureed Mango: Cut your mango up into cubes and put into a blender until it is pureed.

Pour blended fruit over icecream or cake for a delicious treat.

You can even use any left over puree to make a mango cocktail or to make mango sorbet!

·         Mango Salad: Cut a mango into cubes and toss those cubes into your everyday green salad – delicious!

·         Mango Chicken Curry: Next time you make a chicken curry throw in a few slices of fresh mango as you serve the meal

 – it not only looks good but the sweetness of the mango complements the savory taste of the curry.

 

Kensington Pride

• SEASONAL AVAILABILITY - November to February

• GENERAL INFORMATION: Mangoes are a tropical/subtropical fruit.

A plump soft fruit, with green skin when unripe, becoming orange/yellow

when ripe. Fruit may then also have a pinkish/red (sometimes close to

purple) blush on the skin and has a very sweet juicy flavour that surrounds

a large stone.

• NUTRITION FACTS: Highly nutritious fruit, being an excellent source of

vitamin C, vitamin A, fibre and vitamin E.

• PREPARATION & USAGE TIPS: Peel just prior to eating to preserve

aroma. Smell to determine ripeness rather than squeezing fruit. Slice

'cheeks' from either side of stone, make diagonal cuts into flesh and turn to

expose flesh.

• STORAGE AND HANDLING TIPS: Ripen at room temperature.

• NUTRITION INFORMATION PANEL

 

Quantity per serving

(serving size 148g)

Quantity per 100g
Energy 371KJ 251KJ
Protein 1.5g 1.0g
Fat, total 0.3g 0.2g
-saturated 0.0g 0.0g
Carbohydrate 18.7g 12.6g
-sugars 17.9g 12.1g
Dietary fibre, total 2.2g 1.5g
Sodium 1.5mg 1mg
Vitamin A 587mcg (78% RDI*) 397mcg (53% RDI*)
Vitamin E 1.66mg (17% RDI*) 1.12mg (11% RDI*)
Niacin (B3) 0.9mg (8% RDI*) 0.6mg (6% RDI*)
Vitamin C 41mg (137% RDI*) 28mg (93% RDI*)
Iron 0.7mg (7% RDI*) 0.5mg (5% RDI*)
Potassium 370mg 250mg

* Recommended Daily Intake

QUANTITIES STATED ABOVE ARE AVERAGES ONLY

Please Note: This information may vary due to seasonal influences and varietal differences.

This fact sheet is not a substitute for specific dietary advice.

 

Keitt

• SEASONAL AVAILABILITY - February to April

• GENERAL INFORMATION: Mangoes are a tropical/subtropical fruit. A

plump soft fruit, with green skin when unripe, becoming orange/yellow

when ripe. Fruit may then also have a pinkish/red (sometimes close to

purple) blush on the skin. It has a deep yellow flesh which is sweet in

taste and highly aromatic. The flesh surrounds one large stone in the

centre of the fruit.

• NUTRITION FACTS: Highly nutritious fruit, being an excellent source of

vitamin C and a good source of vitamin A and E.

• PREPARATION & USAGE TIPS: Peeling just prior to eating will preserve

aroma. Cut flesh from seed in slices or chunks.

• STORAGE AND HANDLING TIPS: Ripen at room temperature.

 

 

Quantity per serving

(serving size 148g)

Quantity per 100g
Energy 371KJ 251KJ
Protein 1.5g 1.0g
Fat, total 0.3g 0.2g
-saturated 0.0g 0.0g
Carbohydrate 18.7g 12.6g
-sugars 17.9g 12.1g
Dietary fibre, total 2.2g 1.5g
Sodium 1.5mg 1mg
Vitamin A 587mcg (78% RDI*) 397mcg (53% RDI*)
Vitamin E 1.66mg (17% RDI*) 1.12mg (11% RDI*)
Niacin (B3) 0.9mg (8% RDI*) 0.6mg (6% RDI*)
Vitamin C 41mg (137% RDI*) 28mg (93% RDI*)
Iron 0.7mg (7% RDI*) 0.5mg (5% RDI*)
Potassium 370mg 250mg

Please note, as of 2014, a average farmer from Mareeba requires a minimum sale for

KP mangoes of $ update soon (per 7kg tray and average quantity season),

to break even, anything less is a loss !!

Prices in Australian Dollars.

 - Cost of Production for a tray of mangoes -

Growing costs: $18.40

Fixed costs: $2.00

Overhead costs: $6.00

Latest Australian Mango Market report

 

 

Avocados | Dried Mangoes | Lychees

more info at http://mangoes.net.au/