Mangoes have been integrated into food cultures across the globe — sold fresh, as juice, in drinks, in curries and in desserts and appetizers.
What you get: The deep orange color of mangoes comes from a high content of beta carotene, a potent anticancer agent. Mangoes also contain vitamin C, fiber, lutein, potassium and zeaxanthin, phytochemicals known to boost the immune system.
Shopping tips: Color is not an indication of ripeness, as mangoes come in many shades of green, yellow and red. Choose mangoes with a slight “give” if you plan to eat them within a day or two, and choose firmer mangoes for later.
Storage tips: Unripe mangoes will ripen at room temperature. Refrigerate ripe mangoes for up to five days.