Mango Palmer has a very interesting taste, although it is often considered less valuable. Some people do not like it only because of its shape, which is oval to slightly S-shaped. The colors of the fruit range from dark green, burgundy red to bright red.

The flesh of the Palmer mango is somewhere halfway between Kent and Keitt when it ripens in consistency and juiciness. Its typically mango taste has an admixture of pine resin aroma and you can use it very well in the preparation of non-traditional and exotic dishes.

When ripe, the taste and consistency of the mango improves. The bound water is released from the molecules and the mangoes are juicier. By breaking down starches, sugars are formed, the mango gains sweetness and its aroma improves.

If we really want to enjoy a ripe mango, let its aroma develop before consumption, again at room temperature.
If we want to store a mango ripe for longer (in the Ready To Eat stage), we can ideally store 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.