Thursday, February 24, 2011

It's mango season!

Oh how we love mango season here in Mexico. There is a good variety of mango that grows here, but the juiciest, tastiest, mango-juice-running-down-your-elbow mango is the Mango Manila, pictured below.

Mango season in Mexico runs from early February through to about June, with the Manila type first one off the trees. When I lived in Acapulco, we had four mango trees on the property, one of Manila and three of the Paraiso type, which I don't like very much. Come February and March it was positively raining mangoes.

The paraiso mango. I don't find them nearly as juicy.

My daughter loves mangoes and it was one of the first fruits she tried. Full of iron, mango fruit is rich in pre-biotic dietary fiber, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds.

Mangoes can be a bit of a pain to cut up and serve. I'd normally just peel them and chew around the pit but that's extraordinarily messy for a 20 month old. Here's a way to cut mango into cubes to more easily serve to a bowl with natural yogurt and granola in our case.

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