Mango
Mangifera indica · mango · mangue
Mango: what every chef needs to know
The mango is one of the world's most consumed tropical fruits and a versatile ingredient in the modern commercial kitchens. There are hundreds of varieties, but the three most commonly used professionally are: Alphonso (India, seasonal, intensely aromatic, premium price), Ataulfo/Honey (Mexico, small, nearly stone-free, creamy) and Kent (Latin America, large, low fibre, ideal for dicing). A ripe mango yields slightly to pressure, has a fruity aroma at the stem end and deep orange flesh. Unripe mango (green mango) is used as a vegetable in Asian salads (a variant of papaya salad). Mango contains enzymes (amylase and protease) that tenderise meat, hence its use in marinades. The skin of some varieties contains urushiol (related to poison ivy).
Mango: nutritional values per 100g (rauw, zonder pit)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Mango: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
thick yoghurtdrank of ripe mango, Indian yoghurt, sugar and a pinch cardamom. indispensable dorstlesser at spicy curry's in the Indian gastronomie. Afkomstig from Punjab, nu wereldwijd served in Indian restaurants.
seasoned Indian mangopasta of -chutney of onrijpe mango, mustard, chili and spices. fundamental flavouring of the Indian kitchen: accompaniment at bijna each Indian main course, of dosas to biryani.
fresh salsa of fresh mango, red onion, jalapeño, coriander and lime juice. Mexican-Caraïbische classic sauce at grilled fish, chicken of taco's. the sweetness of mango compenseert the hitte of jalapeño.
Thai dessert of kleverige rice cooked in kokosmelk, served with ripe mangoplakken and roasted sesam. the national dessert of Thailand, verkrijgbaar as streetfood and in restaurants. sweet, creamy, tropical.
Indian verfrissend drankje of onrijpe green mango, roasted with cumin, mint and black salt. traditional zomers drankje That hitteberoerte prevents. Basisrecept in the Rajasthani and Gujarati kitchen.
French patisserie-technique toegepast on mango: crispy pâte sablée with crème pâtissière and perfect uitgesneden mangoplakken in a waaier- of rozettapatroon. popular in Parijs since the opkomst of Asian patisseries in the jaren negentig.
Mango: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Snij twee wangen along pit, ruit-incisie, omdraaien uitduwen
Blenden + strain through fine sieve; add lime to for freshness
Partjes with peel: karamellisatie, excellent at game and duck
in paper bag with apple of banana: ethyleen accelerates ageing
Mango: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Mango: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an import. Alphonso mango (India): season April to June, best quality. Ataulfo (Mexico): December to April. Kent and Tommy Atkins (Latin America) year-round.
Mango: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Mango: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Gewürztraminer is the absolute reference wine at mango: the intense lychee-, rozenwater- and clove-aroma's match perfect to on the tropical-sweet notes of ripe mango. the full body and light restsuiker complement the soft mangovlees. Alsace Gewürztraminer is the wereldstandaard at Thai and Indian dishes with mango.
- Alsace Gewürztraminer Grand Cru (Trimbach, Hugel, Zind-Humbrecht)
- Alsace Gewürztraminer Vendanges Tardives (halfzoet, voor dessert)
- Gewürztraminer Alto Adige DOC (Italië, droger)
- Alsace Gewürztraminer (standaard, toegankelijk)
Viognier's peach- and apricot notes match to on the stone saute-sweetness of mango. the full body and aromatics are suitable at mango-curries, mango-chicken and mangosalsa at grilled meat. Condrieu is the most prestigieuze uitdrukking.
- Condrieu AOC (Rhône: Yves Cuilleron, E. Guigal, Georges Vernay)
- Saint-Joseph Blanc (Rhône, voordeeloption)
- Viognier IGP Collines Rhodaniennes (Rhône, toegankelijk)
- Languedoc Viognier (South of France, ruim aanbod)
Torrontés is the most aromatic white ras of Zuid-Amerika: rozen, grapefruit and exotisch saute in a opvallend dry lichaam. the floral-exotische neus spiegelt the mangotonen directly and makes the ideal at Latijns-American of Asian-fusion use of mango. Bijna no concurrent at This prijsniveau.
- Torrontés Riojano Salta (La Riojana, Crios de Susana Balbo)
- Torrontés Cafayate (Bodega El Esteco, Patios de Cafayate)
- Torrontés Mendoza (alternatief, iets minder aromatisch)
- Torrontés San Juan (zuidelijkste versie)
dry Alsace Muscat preserves all druivige, tropische aroma's without sweet to are: a particular property That perfect complements on fresh mango as aperitief of at Asian salads. the light body overlapt the saute without to verzwaren.
- Alsace Muscat (Domaine Weinbach, Kuentz-Bas, Trimbach)
- Alsace Muscat Ottonel (lichter ras)
- Alsace Muscat à Petits Grains (voller, traditioneel)
- Alsace Muscat Réserve (hogere kwaliteit)
the perfect balance between citruszuur and restsuiker of Riesling Auslese sluit to on the sweetness of mango without to verzwaren. at mangodesserts, mango-kaastaart of mangopudding is This the classic German-Elzassische choice. the petrol-mineral ondertoon provides extra dimensie.
- Mosel Riesling Auslese (Dr. Loosen, S.A. Prüm, Weingut Bert Simon)
- Rheingau Riesling Auslese (Schloss Johannisberg, Robert Weil)
- Nahe Riesling Auslese (Schlossgut Diel)
- Pfalz Riesling Spätlese (Müller-Catoir)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Mango
How do I identify a ripe mango?
Press test: slight give (like a ripe avocado). Aroma at the stem end: fruity and sweet. Colour is variety-dependent and not a reliable indicator (Ataulfo stays yellow, Tommy Atkins stays red-green even when ripe). Do not squeeze — it damages the flesh.
How do I cut a mango professionally?
Stand the mango upright on its stone (lengthways). Slice two cheeks off as close to the flat stone as possible. Score a crosshatch pattern in the flesh (not through the skin). Push up from underneath the skin so the cubes spring outward. Peel the stone strip and cut off the remaining flesh.
Can I use mango as a meat marinade?
Yes. Mango enzymes (amylase and protease) break down meat proteins. Use fresh mango purée as a marinade base: 30–60 minutes marinating time. Over-marinating will make the meat mushy. Excellent for chicken and lamb combined with yoghurt and Indian spices.
At what temperature should you store Mango?
Store Mango at 12°C to 15°C unripe; 8°C to 10°C ripe, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Mango professionally?
The primary professional technique for Mango is Brunoise/dobbelstenen at koud, rijpe mango for 3 min. Always verify core temperature with a calibrated probe thermometer.
Does Mango contain allergens?
Mango is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Mango
Professional substitutes for mango in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
tropical, soft. Budget-alternatief in salsas, smoothies and exotische desserts.
Visueel indrukwekkend, mild sweet. Premium presentatieoptie for tropische dishes.
Uniek tropical profile. Seizoensalternatief for exotische fruitmenu's.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
