The Keitt Mango: The Undiscovered California Mango
Many people don’t realize that most of the mangoes in the grocery store are hot water treated (PDF) before they arrive to the U.S. Even Though the temperature of the water is not enough to “cook” the mango, I notice that mangoes imported to the U.S. are less vibrant looking and fresh in flavor. I didn’t know mangoes could taste so vibrant until I traveled to Hawaii and tasted their locally grown mangoes. They were amazing, full of so much juice and flavor. They had tanginess to them that I really missed upon returning home. I thought I would have to return to Hawaii for really great mangos until my friend John told me about the Keitt mango. Not to be confused with the more commonly available Kent mango, the Keitt Mango is grown in California and available in supermarkets from late August to September. In my opinion it is the most fragrant, juicy, tangy, and delicious mango available in the States! Most people pass up Keitt mangoes because they think they are unripe due to their green skins.
The skin of the Keitt mango stays green even when it’s fully ripe! Choosing a Keitt mango is like choosing an avocado, it should yield to gentle pressure but not be too mushy. Here are some other things you should know about the Keitt mango:
- It is usually twice the size on a regular mango, if a recipe calls for 1 mango use half of a Keitt
- The Keitt is less stringy that most common varieties of mango
- The Keitt is available organic
- The Keitt mangoes only come around once a year, so stock up and enjoy!
They are great for freezing and can be used at another date.
We were experiencing a heat wave a week ago and this recipe was a refreshing treat:
Keitt Mango Kefir Smoothie
½ Keitt mango cubed (or 1 regular mango cubed)
1 cup coconut kefir
1 pinch of white stevia powder or sweetener of choice
handful of ice
Blend in the blender until smooth! Enjoy!