Mango, the very name of this delectable fruit sounds exotic. It conjures up images of white sandy beaches, palm trees and relaxing afternoons spent in a hammock swayed by a warm tropical breeze.

As a child, the only place I ever saw a mango was hanging on a tree in my grandparent's back yard in Florida. It was always a treat and something unusual. My grandparents would even ship mangos to us in the dead of winter, so we could partake in a little Florida sunshine.

Today, the mango has gone mainstream. There are so many items in the supermarket that contain mango and mango flavor. There are juices, teas, yogurts and desserts. The delicious and juicy mango has long been one of the world's most popular fruits. The fruit's flavor is often described as an exotic mix of pineapple and peach. Thought to be native to India, mangoes have been cultivated for more than 4,000 years. The tree is related to the pistachio and cashew and grows to an average of 50 feet in height. Each tree produces about 100 mangoes. If you haven't tried fresh mango, you're in for a treat.

Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are more than 1,000 different varieties of mangos throughout the world.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid. Mango, both in its green and ripe form, is a very good tenderizing agent due to these same enzymes, therefore ideal to include in any marinade.

An average sized mango can contain up to 40 percent of your daily fiber requirement. For those of you who are physically active, mangos are also a great way to replenish lost potassium. Deliciously rich in anti-oxidants, potassium and fiber, the mango is the perfect fruit - truly “the queen of tropical fruit.”

When buying a mango, make sure it has a tropical fruity aroma. Unripe mangoes have no scent. A fresh mango will give slightly to the touch, but stay away from very soft or bruised fruit. Some mangoes ripen to a combination of raspberry, orange and green shades, while other varieties are golden yellow or green when ripe. The size can vary, but larger mangoes will have more fruit in relation to the pit.

The ideal storage temperature for mangos is 55 degrees. When stored properly a mango should have a shelf life of 1 to 2 weeks. The best way to ripen a mango is at room temperature, on the kitchen counter. If you wish to accelerate the process, place the fruit in a paper bag overnight. Also you can place an apple with the mango in the bag to create more natural ethylene gas and further decrease the ripening time. Once ripened the mango can be refrigerated for a few days, but should be used shortly thereafter.

To eat a mango in a civilized fashion, follow these steps:

1. Using a vegetable peeler or pairing knife, peel the mango.

2. Slice about 1/2 inch from the top and bottom, then stand it up. A little bit of the pit will be exposed. Slice from top to bottom, parallel to the pit and as close to it as possible. Repeat on the other side.

3. Place a mango half flat on a cutting board. Hold a chef's knife parallel to the cutting board and slice the mango into about three planks, each about 1/2-inch thick.

4. Holding a chef's knife perpendicular to the cutting board, slice the stacked mango planks lengthwise into 1/2-inch strips.

5. Rotate the stacked mango strips 90 degrees and slice them into 1/2-inch cubes.

6. Serve the mango cubes in a bowl, sprinkled with lime juice or add them to a tropical fruit salad.

Mangoes are great as an accompaniment to meat, poultry and seafood. And they make great additions to drinks and salads. I have included two recipes. One for fish and one as a grilled salad. Enjoy.

This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net

Grilled Sweet Potato and Mango Salad

Makes 4-6 servings

1 sweet potato, peeled

1 large mango, skin removed

For dressing:

3 tablespoons olive oil

4 tablespoons fresh mint, chopped

Juice of 1 lime

1 teaspoon grated lime rind

1 tablespoon rice wine vinegar

1/2 teaspoon extra-fine sugar

Sea salt and pepper, to taste

1 head Bibb or Boston (round) lettuce

1/2 cup fresh mint

Preheat the grill or grill pan to medium. Chop both the sweet potato and mango flesh into long wedges, about 3/4-in wide, 1/2-in thick. Place in separate dishes. Combine the dressing ingredients in a small bowl and pour half over the mango and potato. With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

Grilled Fish and Mango Citrus Salsa

Makes 4 servings

For fish:

1 1/2 pounds fresh fish (tuna, swordfish, mahi mahi)

3 tablespoons fresh squeezed red grapefruit juice

3 tablespoons white wine

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon dried leaf oregano

1/2 teaspoon sea salt

1/2 teaspoon coarsely ground black pepper

1/3 cup olive oil

2 red grapefruit, sectioned for garnish

2 large mangos, peeled, pitted and sliced in 2-inch wedges

For salsa:

1 red grapefruit, peeled and sectioned

1 large mango, peeled, pitted and cubed

1 jalapeno pepper, seeded and minced

1 1/2 teaspoon sugar

1/4 teaspoon sea salt

1 cup diced green, red and yellow pepper

1 large orange, peeled and sectioned

1 medium tomato, diced

3 tablespoons red onion, chopped

1 tablespoon fresh cilantro, chopped

Place fish in large, shallow dish. Combine in small bowl, juice, wine, garlic, seasonings and olive oil. Blend well. Reserve 2-3 tablespoons for basting and pour remainder of marinade over fish. Chill for several hours, turning occasionally. Prepare salsa by combining all salsa ingredients in medium bowl. Grill fish about 6 inches from heat, basting with reserved marinade. Cook until fish flakes with a fork, allowing 10 minutes per inch of thickness, and turning once. Transfer to serving platter. Drain extra juice from salsa and spoon 1/2 cup salsa over each serving of fish. Garnish with grapefruit and mango slices.