We proudly present our
organic mango
Our I AM Organic mangoes are lovingly cared for by our farmers every day. The mangoes come from very sunny parts of the world where the conditions are perfect to grow up as an I AM Organic Mango.
Mangoes grow on a tree. They sit on long stems on the branches. Like the organic Kent breed. We Kent mangoes are known for our delicious, sweet taste. With juicy and non-fibrous flesh. We think it’s the tastiest mangoes in the world.
I AM ORGANIC LIVES WITH THE FRUIT AND VEGETABLES CALENDAR.
We always look for the best places to grow our fruit and vegetables, so we can deliver 365 days per year. We aim for the shortest route and the greenest option. Always.
In order to guarantee the best quality year round and to minimize the burden on the environment, we look for the best place to grow each I AM Organic mango. Preferably as close as possible of course. Because mangoes do not grow year-round in Europe, we get the mangos from South America during certain periods.
MANGOS ARE NOT ONLY YUMMY, BUT ALSO VERY HEALTHY
Nutrition Values
| Nutritional values | per 100 gram |
| Energy | 66 kcal / 278 kJ |
| Fats Of which saturated Of which unsaturated | 0,2 g 0,0 g 0,2 g |
| Carbohydrates | 14,0 g |
| Of which sugar | 13,0 g |
| Fibre | 1,6 g |
| Protein | 0,6 g |
| Salt | 0 g |
| Vitamin C | 23,0 mg |
*Reference intake of an average adult (8400kj / 2000 kcal)
Source of NEVO, online/RIVM
Storage Tips
The skin of a ripe mango can be greenish yellow, orange, red or even purplish red. You can’t tell by the color whether the mango is ripe. The aroma of ripe mangoes is full and sweet. If they are not ripe, they hardly smell. A ripe Kent mango gives a little when you press it. So select them by smell and feeling.
Don’t put mangoes like me in the fridge until they’re ripe, because in the fridge we don’t ripen any further. I can ripen well at room temperature. When I’m ready to eat, you can keep me in a cool place (8-10 ºC) for a few days to enjoy me longer.
A mango like me can be eaten in many ways, for example on its own (snack fruit) or in fruit salads. Tip. You can keep mangoes in the freezer for a year. Peel them, cut them into bars and freeze them in a zip lock bag.
Usage Tips
Take a ripe mango and place it lengthwise in front of you.
Cut two elongated halves from the mango with a sharp knife, along the pit.
You now have two more or less flat slices.
Now cut the mango from the inside up to the skin (so not through it!). Do this both lengthways and widthways, so that cubes are formed.
Now you can ‘pop’ the pulp from the two mango halves by turning the skin more or less inside out.
You can easily remove the mango cubes with a knife or possibly a spoon. Enjoy your meal!
Roasted sweet potato
with cod and mango salsa
A tasty, easy and super healthy evening meal with lots of organic fresh vegetables and herbs from I AM Organic.
What goes in
1 kg sweet potatoes
2 peppers
1 zucchini
1 aubergine
2 onions
100 gr Sugar snaps
100 gr Green asparagus
4 slices cod (hare)
Olive Oil
Pepper and salt
1 tbsp ras el hanout
1 el vadouvan
1 mango
1 red pepper
1 red onion
Fresh parsley
Juice of 1 lime
1 small red pepper
Let’s cook
 |
45 min. |
Preheat the oven to 200° Celsius.
Peel the sweet potato and cut it into 2 by 2 cm cubes. Wash and cut the bell pepper, zucchini, onion and aubergine into slightly larger pieces.
Take a large baking dish or baking tray and place the vegetables on it. Season with olive oil, pepper, salt and the vadouvan and ras el hanout. Roast these vegetables for 30 minutes at 200 degrees.
Then add the asparagus and sugar snap peas and roast everything in the oven for another 10 minutes.
Make a mango salsa from the: mango, red pepper, red onion, red pepper and parsley. Finely chop everything and season with olive oil, lime juice and a pinch of salt and pepper.
Fry the cod over medium heat with olive oil or butter for 7 minutes on each side. Season with some salt and pepper.
Serve the warm oven vegetables with the cod and generously top with salsa. Add a small spoonful of tzatziki if desired.
Enjoy
