Robbie’s Produce Tips: Kent Mangoes
Kent mangos are a Sigona favorite. My boys always ask me ‘when do the Kents start, Dad?’ They like the Haden and the Atulfo (Manila), but love the Kents.
I’m not sure if it’s the smooth texture or its sweetness, but the Kents are just about everyone’s favorite mango.
Kents can be tricky to pick out. They can be green outside, yet ripe and beautiful inside. As the season progresses the exterior color does get a little better.
Here’s some tips:
- Choose mangoes that are heavy for their size and have a slight give to them, but aren’t too soft or mushy. We’ll always have one cut so you see the inside and will gladly sample for you.
- If you purchase them firm or slightly breaking, leave them room temperature until they are ripe.
- If you do not plan on eating the mango for a few days, choose a mango with firmer skin and allow the mango to ripen at room temperature. To slow down ripening, put the mango in the refrigerator.
- The much sought-after Kent mango is one of the least fibrous of all mango varieties and they are in season now, beginning in late May. The flesh is both tender and juicy; the flavor is intense and sweet. It’s no wonder that customers come in just for Kents when they’re in season!
- The outer skin of Kents is mostly greenish; sometimes they can have a red blush. However, don’t focus on color as it is not the best indicator of ripeness. Kent mangos don’t always have that red blush. Even green Kent mangos could be ripe inside.
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables – some you won’t find anywhere else.