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Mango Madness

Right now Whole Foods Market stores are loaded with peak-season Ataulfo mangoes from Mexico. Blended in a cocktail, chopped in chutney or cut into wedges – all it takes is one taste of these sweet, silky fruits and you might become addicted.

Psst. Hey kid…didya ever try…a mango?

Just between you and me, right now Whole Foods Market stores are loaded with peak-season Ataulfo mangoes from Mexico. One taste of these sweet, silky fruits and you might just become addicted.

Watch our video about the mango madness that’s sweeping the nation.

Cheap Thrills

You don’t need much to get the most from mangoes, but it helps to know the lingo. The sides of a mango are called “cheeks.” A mature mango should have full cheeks and “shoulders” that rise above the beginning of the stem.

The easiest way to slice a mango is known as the “Hedgehog.” First, slice off the two cheeks on either side of the flat, oblong mango pit. Next, taking care not to cut through the skin, cut a crisscross pattern into the sides of each cheek. Finally, turn the cheeks inside out. Remove the inverted cubes with a knife, or eat them straight from the skin.

Gateway to Global Flavors

Mangoes flourish in tropical climates, and they’re mainstays of many world cuisines. These remarkably versatile fruits brighten everything from salads to salsas.

If you’re ready to follow the mango’s sweet siren song, get your passport stamped at these culinary ports of call:

Mexico

Avocado Mango Salsa

Avocado Mango Salsa
 

Shrimp and Mango Ceviche

Shrimp and Mango Ceviche
 India

Vegan Mango Lassi

Vegan Mango Lassi
 

Shrimp and Mango Baked Samosas

Shrimp and Mango Baked Samosas 

Japan

Mango-Sake Sling

Mango-Sake Sling
 

Mango-Miso Tofu Salad

Mango-Miso Tofu Salad
 What’s your favorite way to enjoy a mango?

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