The mango is a popular fruit in India, very sweet, and a distinctive flavor.
When you try to get a mango here in the United States, however, you usually have to settle for a mango from Mexico …
… which taste nothing like mango! They taste like cucumbers. Not that there’s anything wrong with a cucumber, but tasting like a cucumber is not what mangos are for.
We buy organic Mango from a farmers market - he get’s them from Guatemala and they are HUGE. And taste like Mango should. I hate the bland ones you sometimes get from Mexico.
Really I do sometimes get the stringy mangoes, but this week I got two of the best tasting and best cutting mangoes ever from Mexico. The flesh was buttery squash yellow, smooth like melons and sweet like a peach. yum
'Not sure what kind of mango’s you’re buying, but Ataulfo mangos from Southern Mexico (specifically the state of Chiapas) are the best you can get. They have a very slim stone and NO stringiness at all. They have been marketed in the US as ‘Champagne Mangos’ which is a really stupid name and an obvious marketing ploy, but they are the best mango’s I’ve eaten. We usually buy them by the box at the local Asian supermarkets (about $10).
Well, My local greengrocer and fruiterer disagree’s with you - and offer’s mango’s and all different other kind’s of fruit’s and vegetable’s - and he must be right - he is after all an expert in the field. So there.
I was going to say that there is no problem with mangoes – they are perfect in every way. But then I saw that you’re not getting good mangoes, and I can see how that could be a problem.
As G1llyB4tes said, the Ataulfo or Champagne (or just yesterday I heard them called Phillipine mangoes by a Filipino woman) are the food of the gods.
I take it back – there is one problem with mangoes – they are not available year-round. I would eat 365 mangoes a year if I could (and an extra one for leap year).
I’ve seen Indian mangoes for sale at Indian grocery stores down here. But yes mangos down there are quite something to behold. Champagne mangoes are pretty close and very good, the rest are not that great.
The real problem with mangoes is that the flesh does not part cleanly from the stone - it always seems to be a compromise between waste and eating splinters.
I check out the mangoes and when they look correct (about 1/4 of the time) I grab one. I love the big blobby ones that are green and turn red before heading into orange (the kind that grew in the sticks where I lived as a kid in Hawaii-- they make for excellent tree-climbing, with a snack!), not the teeny emaciated uniformly orange ones that are wrinkly and sad by the time they hit the market.
What’s really sad is the mainland US starfruit/carambola situation. And the lychee situation.
Now, to change the topic a bit. . . SPICY MANGO PICKLE! OMG! Like, “This is going to hurt very very much in about 5 hours, but I CAN’T STOP EATING IT!”
My God, there HAS to be some in this house, right now! [goes foraging frantically] [maybe I’ll post again from the bathroom at 4 AM to let everyone know that I found some]
Something I have heard from a few people, but sounds a bit like urban legend. Supposedly a few/some/many/most people evenually develop an aversion to Mangos. The more they eat, the more the system starts reacting to it, and eventually after a few years they get violently ill from a tiny bit, like poisoning. All the people who told me it happened to them were white/European types who were rare mango eaters, then moved to a tropical area and started eating mangos daily. And eventually they hat to give them up and start asking.