Mangos
Availability

All Year

Origin

Brazil, Ecuador, Peru, Guatemala, Puerto Rico and Mexico

Packing Options

4 kilo cartons - 7, 8, 9, 10, 12, 14 count

Varieties

Tommy Atkins, Haden, Kents, Keitts and Ataulfo

Selection

Choose fruit that yields to gentle pressure. Avoid fruit with grayish discoloration.

Ripening

Determine the ripeness of a mango by either smelling or squeezing it. A ripe mango will have a full, fruity aroma emitting from the stem. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure.

Ethylene Production/Sensitivity

Mango produce medium ethylene levels but are highly sensitive to other ethylene producing fruits.

Shelf Life

May be kept in refrigerator for up to one week.

Storage Temperature

50 - 55*F
85-90 *F Storage Humidity

Transportation

Truck

More Info


Nutrition Facts
Serving size: 1 cup, sliced (165g)
Amount Per Serving
Calories 107 Calories from Fat 4
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 3mg 0%
Total Carbohydrate 28g 9%
Dietary Fiber 3g 12%
Sugars 24g
Protein 1g
Vitamin A 25%
Vitamin C 76%
Calcium 2%
Iron 1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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