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Vitamin A: helps with seeing at night and helps the immune system.
Vitamin C: helps heal cuts and wounds and helps the immune system.
Choose mangos that are firm, have a yellow to red color, smooth skin, and smell sweet. Avoid mangos that are wrinkled or are sticky to the touch.
Store mangos at room temperature for 1-2 days. Refrigerate peeled, cut mangos, and eat within 1-2 days.
Rinse mangos under cool running water before cutting.
To cut a mango, start with a serrated knife. Slice off the fattest part of both sides of the mango. Using a paring knife, take one half of the mango and cut the fruit into squares, begin careful not to cut through the skin. Push the skin side of the mango to push the squares out. Then, using the paring knife, carefully cut away from the skin. Repeat with other half.
Layer low-fat vanilla yogurt, whole grain granola, raisins, and mangos in a cup for a quick breakfast or snack.