I adore mangos — their sweet, creamy, tropical flavor just draws me in — but I’ve never really cooked with them. Typically I get no further than slicing them up before they’re devoured, although occasionally they’ll make their way into a mango black bean salad or a spicy mango slaw.

So when the National Mango Board asked me to participate in their “Mangover Your Plate” program, I figured it was well worth a try! As part of the program I had the opportunity to take part in a virtual “crash course” on choosing, slicing and cooking with mangos, and I really learned a ton of information that I think you might be interested in too.

How To Select A Mango

If you’re like me, you’re probably under the impression that mangos are ripe when they start to turn red. So not true! Depending on the variety, some mangos never turn green…

• To find a ripe mango, squeeze the fruit gently.
• Color isn’t always the best indicator of ripeness.
• A ripe mango will be slightly soft like a peach or avocado.

How To Store Mangos

I’m always so disappointed when I cut into a mango to find that it’s past its prime, so I love the tip on transferring them to the refrigerator when they’re ripe!

• Keep unripe mangos at room temperature.
• Mangos shouldn’t be refrigerated before they are ripe.
• To speed up ripening, place mangos in a paper bag at room temperature.
• Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
• Mangos may be peeled, cubed and placed in an airtight container in the freezer for up to six months.

How To Cut A Mango

Before cutting into a mango, be sure to wash it thoroughly. Cutting a mango with a knife is as simple as following the instructions below, but if you love kitchen gadgets (as I do!), you may want to consider picking up a mango slicer that makes quick work of removing the flat seed from the center of a mango.

1. Stand the mango on your cutting board stem end down and hold. Place your knife about ¼-inch from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side.
2. Cut parallel slices into the mango flesh, being careful not to cut through the skin.
3. Scoop the mango slices out of the mango skin using a spoon.

Now what to do with those mangos? The National Mango Board website has tons of recipes available, from sweet to savory.

I guess you could say that I played it safe by choosing this mango bread recipe, but I’m so glad that I did because it’s absolutely amazing! It’s one of those quick breads that taste even better the next day, perfect with your morning cup of coffee.

Mango Bread Recipe

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 48 minutes

Total Time: 1 hour 3 minutes

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 cup salted butter, softened
• 3/4 sugar
• 2 medium ripe mangos, divided
• 1 large egg
• 2 tablespoons lime juice
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped walnuts

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon until thoroughly combined.
3. Peel and pit the mangos. Puree 1 1/2 mangos and dice up the remaining half.
4. In a stand mixer or with a hand mixer, cream together butter and sugar. Add the mango puree, egg, lime juice and vanilla, and mix well.
5. Stir the dry mixture into the mango mixture until just moistened. Fold in the diced mango and walnuts.
6. Spray a 9x5x3" pan with baking spray or rub it down with coconut oil, and pour the batter into the loaf pan. Garnish with thin mango slices if desired on top.
7. Bake for 45-48 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes and then remove to a cooling rack, allowing the bread to cool for at least one hour before serving.

slightly adapted from the National Mango Board

As noted above, I did make a couple of adjustments to the original recipe, using salted butter since there was no salt in the recipe to balance out the sweetness and reducing the amount of walnuts because a whole cup was just too much for me.

Want to win some delicious mangos? The National Mango Board has kindly provided me with an awesome #Mangover Prize Package to give away to one lucky Unsophistcook reader!

#Mangover Prize Package (ARV $50):

• Sampling of yummy mangos
• Paring knife
• Fruit scoop
• Dish towel

Follow the instructions in the widget below to be entered to win…

Be sure to check out the National Mango Board website for even more fun facts about mangos!

This post is brought to you by the National Mango Board. All opinions are 100% mine.

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