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Mango, Kent/ Keitt EACH
Kent mangos offer a sweet, succulent flavour
They can also be a bit more wrinkly when ripe, they also tends to be more juicy or succulent in comparison to the Tommy Atkins or the Haden, probably an attribution of their yellow mango roots, which are often more juicy. These extremely succulent, juicy mangoes have a deep golden flesh when ripe, much more so than any other mango. They tend to be on the large size spectrum, and in terms of skin, they often exhibit slight red, yellows and eventually golden and orange blush tones. They have white speckles, as the Haden, but as the Kents ripen their speckles become more predominant.
Store mangos at room temperature until ripe, once ripe they will keep refrigerated for up to a week.
Mangoes are best eaten fresh, out-of-hand, but can also be added to fruit salads, pureed for smoothies or sorbet, or added to any number of savory dishes. To prepare, slice pieces of mango from around the seed and cut the flesh in a cross-hatch pattern. Turn the slices inside out and cut the cubes from the skin. The cubes freeze well for use at a later date. Mangoes pair well with various stone fruits, citrus and berries; and can be used in a variety of baked goods like muffins and scones. In India, Mango is pureed and mixed with milk or cream and used as a dipping sauce for a type of baked pastry similar to a donut hole. In Thailand, it is used for Mango sticky rice, a traditional dessert made with rice, fresh Mango and coconut milk. The sweet-tart flavor of Mangoes compliments rich, creamy cheeses, and also balances the heat of smoky dishes, pairing well with jalapeno or chili. Mangoes can also be paired with other tropical fruits, apples, berries, citrus, melon and coconut, as well as flavors like vanilla, cinnamon, and caramel.
Mangoes are a good source of fiber, Vitamin A, Vitamin C, and potassium. They also contain natural enzymes that assist in breaking down proteins.