Mangos grows abundantly in Mexico and are certainly one of the highlights of the country’s exports. While the sweet fruit has been around for more than 6000 years, the mango is not native to Mexico, having been introduced by the Spanish in 1779 via the Chinese Empire who brought various varieties from the Phillipines. Today Mango production makes up of 16.5% of Mexico’s agricultural production.
In the Banderas Bay, where you will find Garza Blanca Preserve Resort & Spa and Hotel Mousai, there are more than 6 reported species of mangoes, including the Manila, Ataulfo, Irwin and the Kent measuring from 200 up to 800 grams. You can find a mango for all tastes. Uber sweet, green and sour, soft and squishy and stringy and pulpy.
How to eat a mango
As you can imagine, in a country where mangoes are so abundant, you can expect a whole recipe book of how to eat the delicious fruit packed with vitamin. So here is your mango eating 101!
Mango on a Stick – Mangoes of all varieties are sold in stands by cheerful mobile vendors on all beaches. The mango is sometimes carved into an object so decorative that you don’t want to destroy it by eating. You might choose to eat the mango in its natural state or if you want to step outside of the box, try the Mexican original recipe of mango with chile powder! Your server will lovingly prepare his produce with a dried chile piquin powder and salt and then smother it with freshly squeezed lime juice.
Mango in a Cup – If you were led to believe that you should wait for your mango
to be soft and ripe to eat, then you are wrong. In Mexico, what you might consider to be unripe mangoes are cut peeled and sliced into strips and sold in cups or bags on the street. Top with lime and dried red chile and you are in for a sweet and sour treat! If the thought of a sour fruit doesn’t appeal, be sure to ask for a sweet mature mango when you order.
Mango au Natural – Grab a kilo of mangoes from a local grocery and start peeling. Peeling a mango can be as easy as peeling a banana but more juicy and messy! Be sure to slice down the sides first into quarters to make it easier. Alternatively, cut off the fleshiest sides and eat with a spoon.
Mango Salad – Both unripe and mature mangoes are great to use in salads. Green mango can be cubed up and thrown into any salty or sweet salad to jazz it up and mature soft sweet mango is often used in dressings.
