This juicesome fruit is even messier to eat, with that big, oval-shaped pit at its core.
This is the beginning of mango season and, despite their abundance and low cost, people go crazy for them; mangomania rules!
Some describe the mango as tasting like a resiny peach. Others say its flavor is like an apricot crossed with a pineapple.
There might be good reason for this beyond their great taste. Mangos are rich in vitamins, minerals (especially potassium), anti-oxidants (beta-carotene) and fiber. They also contain an enzyme with stomach soothing properties similar to the papain found in papayas. So perhaps it's quite natural to crave those mangos.
(Paradoxically, the leaves and the branches of the mango tree are quite toxic. Workers who harvest the fruit frequently suffer severe skin irritations.)
The mango originated in Southeast Asia, where it has been grown for over 4,000 years. Its name comes from the Tamil mangay. It was the Portuguese who brought them from India to East Africa, then to Brazil, where the fruit spread throughout the Caribbean, arriving in México in the early 19th Century.
There are dozens of varieties of the "King of Fruit": the tiny niños, yellowish criollos (creole), the manila, the manzano and some which can weigh up to 2 kilos.
Hard as they might be to peal and eat elegantly, they're great for juicing, for preserves and desserts and countless recipes.
Here's how to cut one into cubes: Slice though the fruit on both sides of the flat pit and parallel to it, then cut through the flesh just to the skin, both vertically and horizontally. Over a bowl, turn the skin back and run the knife between the skin and the flesh to release the cubes of fruit. Repeat with the other half, then cut what you can from the flesh closest to the pit.
Hey, Prufrock: Just chill, okay?
Directions:
Cut the mango flesh into pieces, add diced red onion,
diced mint and
the jalapeños (remove the seeds and veins, then wash your hands well
afterwards, that's where those fiery chili oils are concentrated). Mix
it all together and add lime juice and let it sit a spell.
Directions:
Mix all ingredients in a very large pot. Cover and slowly bring to a
boil. Uncover and simmer, stirring occasionally for 1-1 1/2 hour until
thick. Stir more often as it thickens. Ladle boiling mixture into
sterilized jars, filling to within 1/8" from the top. Wipe rims and
seal. When cool, check seals. Store in a cool, dark dry place. Let stand
1 month before serving.