The Keitt variety has a more elongated shape than Kent. The taste and aroma are very typical of mango – similar to peach. Compared to Kent, it differs mainly in juiciness, when overripe and cut, juice flows freely from the fruit. Keitt is also well suited for squeezing juice.

Less ripe pieces may show starchiness. You can then smell the starch on the palate and tongue after consumption. This is not a defect – during maturation, the starch breaks down and breaks down into sugars, thus creating a more pronounced taste.

The Keitt variety is the most sensitive to bruises. You can do the ripeness test by squeezing it, a spot is made under the skin at the point of compression.
If we want to store a ripe mango longer (in the Ready To Eat stage), we should ideally keep it in the refrigerator.

Mango is best eaten by cutting it lengthwise and removing the large stone. The flesh is removed from the cut fruit with a spoon or the fruit is peeled and then cut into slices or cubes. It is delicious fresh, chilled, alone or in fruit and vegetable salads.

Mango is very popular with lovers of cocktails and so-called smoothies, where the fruit is blended alone or with the addition of crushed ice, frozen fruit, honey or yogurt. It is used as a common ingredient in chutneys, as a side dish to salty and meat dishes and sauces. It is also delicious in combination with camembert-type cheese.

It is used to make ice creams, juices, dried mango is added to cereals and baked desserts, or to Indian meat mixtures with rice and curry.

Mangoes contain vitamin A, C, beta-carotene, potassium and fiber.

The country of origin is most often the Dominican Republic, Israel, Brazil. The country of origin does not play a major role in taste and aroma.