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|varies by size servings per container|
|Serving Size: 1/2 mango, raw (3.7 oz)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||0 mg (0%)|
|Total Carbohydrate||18 g (6%)|
|Dietary Fiber||2 g (8%)|
|Potassium||160 mg (5%)|
One of the most commonly eaten fruits in the world (along with bananas). The flavor is a combination of peach and pineapple (sometimes called the "tropical peach"). Selection: Peel color does not indicate ripeness. A ripe mango will have a sweet aroma and be slightly soft to the touch, like an avocado or peach.
Storage: Ripen a room temperature then refrigerate up to 1 week. How to peel a mango: Like clingstone peaches, separating the fruit from the pit can be tricky. 1) Slice off both sides close to the pit to create two halves. 2) Hold one half, peel side down, in your cupped hand on a cutting board. 3) Score pulp in crosshatch pattern down to, but not through, the peel. 4) Bend mango backward until the center pops up. 5) Cut off cubes
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