I like mangoes. I’ve always liked mangoes. In fact, I’ve featured them on this blog. Here… Here… and Here. I always thought there were just two types of mango. The big egg-shaped mango and the smaller comma-shaped mango. Or in my layman’s terms the Hawaiian mango and the Mexican mango. But I’ve recently discovered that someone’s been holding out on me. There’s also an Indian mango more appropriately called Alphonso mango. All I can say is I hope you seek this mango out. I bought some at an Indian market and I can honestly say the Alphonso mango is now my favorite mango. It’s unbeatable for its buttery flesh, incredible fragrance, and perfectly balanced sweetness.
The Alphonso mango does have a downside. The price. They can cost as much as $4 apiece. But don’t let that stop you. If you can find one buy one. Better yet, buy a dozen. If ever there was a fruit to teach us the art of living in the moment, it’s the Indian mango. The season is fleeting (from now until the end of June) and supplies are often limited so don’t dilly-dally. Seize the day, be brave and buy a bunch when they’re still unripe and green. Then watch as they change color dramatically, transforming from a hard and sour fruit into something golden-hued and altogether richer and sweeter than any mango you’ve ever tasted.
If you find you have too many mangoes ripening all at once, go ahead and pickle some of them. I did in this (spicy-pricey) Pickled Mango Salad with Thai Bird Chile. GREG
Oh I must try this recipe. They are such slippery things once peeled…how in the world did you slice them so thinly?