Mango "Kent"

Product detailed description

Kent mango is one of the most sought-after varieties overall – and it has long been one of our customers’ top favorites. The reason is simple: Kent has a distinctly sweet flavor, a strong tropical aroma, and inside deep yellow, juicy flesh that’s pleasantly smooth and has minimal fiber. Thanks to that, it’s great to eat on its own and it often offers more flesh (the stone is usually smaller), so you really get “something to eat” from a single fruit.

Kent is the kind of mango that perfumes your kitchen at home. When it’s at its best, it’s wonderfully juicy, fragrant, and full-flavored – exactly the mango people remember from vacation, not bland fruit from storage.

How to tell if a Kent mango is ripe (color isn’t the main thing)

The most common mistake is judging by the skin color. Kent can be partly green on the outside even when it’s perfectly ripe inside. A more reliable combination is aroma and a gentle squeeze:
Aroma: a ripe mango smells strongest near the stem – sweet, tropical, intense.
Touch: with a gentle squeeze it should yield slightly (like a ripe peach). It shouldn’t be hard, but not “mushy” either.
If the mango is soft and has sunken spots, it needs to be eaten as soon as possible.

My mango arrived firm – what now?

That’s completely normal, and in fact it’s often a good thing. The mango is shipped so it can handle the journey and you can enjoy it at home in its best condition, not overripe.

What to do:

1. Let the mango ripen at room temperature (ideally 18–22 °C), out of direct sunlight.

2. Check it once a day – depending on its starting ripeness, it may soften in 1 to 4 days.

3. If you want to speed up ripening, place the mango in a paper bag together with a banana or an apple. Fruit releases ethylene and the mango will ripen faster. (Don’t use a plastic bag – it traps moisture unnecessarily.)

Once it starts to smell strongly and yields slightly to pressure, it’s ready.

Storage: when to refrigerate and when not to
Do not put unripe mango in the fridge. Cold slows or stops ripening and also mutes the aroma.
You can refrigerate ripe mango for 1–2 days – only as a short “brake” if you don’t want to eat it right away.
Cut mango should go into a sealed container in the fridge and ideally be eaten within 24 hours (it’s best fresh right after cutting).

How to peel and slice a Kent mango easily (with minimal waste)

Kent has a large stone in the middle, so the best method is the “cheeks” technique:

1. Stand the mango on its narrower end.

2. Slice off two large pieces along the sides of the stone (the so-called “cheeks”).

3. Score the flesh in a grid (only through the flesh, not into the skin).

4. From underneath, turn the skin inside out – you’ll get cubes that are easy to slice off or pull away.

You can trim the remaining flesh around the stone with a knife – with Kent it’s worth it, because there’s usually a lot of flesh.

Why Kent is so popular

Kent is great if you want a mango that is:

• distinctly sweet and aromatic
• juicy and creamy
• with minimal fiber (pleasant to eat)
• high in flesh thanks to the smaller stone