Few fruits carry the same exotic charm as the mango. Sweet, juicy, and packed with aroma, it's not only delicious on its own but also a true kitchen hero – equally at home in fresh salads, spicy dishes, and even alongside a glass of wine.
The mango (Mangifera indica) originates from South Asia, specifically the regions around India and Myanmar. It has been cultivated there for over 4,000 years and is often called the king of fruits in India, where it holds deep cultural and religious significance.
Today, mangoes are grown in tropical and subtropical climates across the globe – from Mexico and Brazil to Thailand and the Philippines – and exist in hundreds of varieties with unique flavors, shapes, and sweetness levels.
How to Cut a Mango (Without the Mess)
Cutting a mango can be tricky due to the large, flat seed in the center. Here's a foolproof method: First, slice off the "cheeks" – the fleshy sides on either side of the seed. Then, score the flesh in a criss-cross pattern without cutting through the skin. Push from the back to pop the cubes up, and scoop them out or eat them right off the peel.
A ripe mango will give slightly when gently squeezed and smell fragrant near the stem. Avoid firm mangoes with a pine-like scent – they’re not ripe yet.
Mango in the Kitchen
Mango is incredibly versatile. It shines in smoothies, sorbets, and fruit salads, but also pairs beautifully with spicy, savory dishes like curries, ceviche, and Asian-inspired salads.
One classic combo is mango and chili – a perfect balance of sweet and heat. Try slicing mango and topping it with lime juice, chili flakes, and sea salt for a vibrant, summery snack or appetizer.
What Wine Pairs with Mango?
At Corkframes, we love finding the perfect wine match for every flavor – and mango is no exception. Its natural sweetness and acidity make it a fun partner for expressive, aromatic wines.
A semi-dry Riesling, especially from Germany, is a go-to choice. Its balance of sweetness and acidity beautifully complements mango’s juicy profile, especially in spicy dishes.
Moscato d’Asti, a lightly sparkling dessert wine from Italy, has low alcohol and floral fruitiness – a dreamy match for mango sorbet or fresh mango with lime.
Or go for Gewürztraminer, an aromatic white from Alsace (or the New World) with floral, spicy notes that pair wonderfully with mango in dishes featuring chicken or seafood.
A Hands-On Experience
In many countries, mango is eaten by peeling the skin and biting right into the fruit. It may get a little messy, but it's also one of the most sensual ways to enjoy it.
In the Philippines, mango is sometimes dipped in fish sauce – a surprising but popular combo that highlights just how adaptable this fruit is across cultures.
