Ready Set ManGo.

Not only are mangos one of the world’s most popular fruits, they’re also an ideal addition to any Cinco de Mayo menu.

Lush, flavorful and versatile mangos work their tropical magic from beverages to desserts and everything in between. In many Latin American countries, mango on a stick with the skin peeled back (and cut like a flower) is sold by street vendors.

Or you can try your mango with salt, lime juice or chili powder for a unique flavor experience.

You can also take advantage of mangos’ natural tenderizing properties, which make them a perfect ingredient for marinades. Or try a mango in smoothies, salads, salsas, chutneys, on fish, chicken or pork, or as a dessert.

In addition to their natural, tropical flavor, mangos deliver a host of nutrients. The Dietary Guidelines for Americans recommend that healthy adults consume 5 to 13 servings of fruits and vegetables every day (based on a daily consumption of 1,200 to 3,200 total calories). Mangos contain more than 20 different vitamins and minerals — providing 100 percent of your daily vitamin C, 35 percent of your daily vitamin A and 12 percent of your daily fiber needs. One cup of mangos is just 100 calories.

How do you know when a mango is ripe?

Don’t judge a mango by its color — red does not mean ripe. To determine if it’s ripe, squeeze it gently. A ripe mango will “give” slightly and a firm mango will ripen at room temperature over a few days. To speed up ripening, place mangos in a paper bag at room temperature. Once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.

Here are a few mango fun facts, from the National Mango Board:

• Mangos are the most popular fruit in the world.

• Mangos were first grown in India more than 5,000 years ago.

• Mango seeds traveled with humans from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D.

• The paisley pattern, developed in India, is based on the shape of a mango.

• The mango is a symbol of love in India, and a basket of mangos is considered a gesture

of friendship.

• Legend says that Buddha meditated under the cool shade of a mango tree.

• Mangos are related to cashews and pistachios.

• A mango tree can grow as tall as 100 feet.

•P=11 National Mango Board

Not sure how to cut a mango? A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy.

 
To make mango dices

Stand the mango on your cutting board stem end down and hold. Place your knife about quarter inch from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side.

The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.

Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek a quarter rotation and cut another set of parallel slices to make a checkerboard pattern.

Here’s where you can choose your favorite method.

Either “Slice and Scoop” — scoop the mango slices out of the mango skin using a large spoon — or “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.

Visit me at Austin Hy-Vee from 3 to 6 p.m. on Thursday to sample mango salsa.

Included is a recipe to tempt your mango taste buds, just in time for Cinco de Mayo.

Broiled Mango

Serves 2

 All you need

•1 mango, peeled and sliced

•Lime wedges

 All you do

1. Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.

2. Arrange mango slices in a single layer in the prepared pan. Broil until browned in spots, 8 to 10 minutes. Squeeze lime wedges over the broiled mango and serve.

The information is not intended as medical advice. Please consult a medical professional for individual advice.