Mango Wango Weekend this Week!
Written by Austin M., Central Market Produce Inspector on Friday, June 11 2010
It’s Mango Wango this weekend and into next week!!! Fresh mangos from Mexico (and India!) will be at their absolute best!
We’ll have five varieties available all week:
Tommy Adkins – The king of mangoes, apparently named after Britain’s “GI Joe," Tommys are one of the largest, and sweetest varieties of mangoes. Currently around the size of a softball, these are a great fruit to feed the whole family.
Ataulfo – This smaller, crescent-shaped variety has a velvety-soft texture, and just enough acid to balance its overwhelming sweetness. Popular across the world, this mango is just now catching on in the US.
Kent – Perhaps the most fiberless commercial variety, Kents are one of our favorites. Generally, if you have eaten dried mango, this is the stuff. Kents do not change color when they ripen, just choose one that yields to gentle pressure.
Haden – The first big mango to take off in Florida, Hadens were brought over by Captain Haden from Bombay, India. Mild in flavor, and only slightly fibrous, Hadens are one of the sweetest mangoes available.
Indian – India has has been touted as having the sweetest mangos in the world, and we certainly agree! Harvested halfway across the world, and flown to CM, this is the real treat of the mango season. Indian mangos are certainly sweet, but their undertones of almond, coconut, cayenne, and vanilla give them a flavor unlike anything else in this world.
When selecting mangos, don’t bother looking at color (only a couple of varieties will change, and very minimally.) Firmness is the key; similar to avocados or peaches. Gently press on the stem end of the fruit, and a little give means that it’s almost ready. When you get them home, be sure not to refrigerate them! Like bananas, mangos will never ripen in the fridge!
Also like bananas, mangos are great substitute for bananas foster! Try this at home:
Mangos Foster
Ingredients
- 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 6 large slightly under-ripe mangoes, halved and pitted
- 1/3 cup bourbon
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped toasted pecans
- 1/2 cup creme fraiche or sour cream, optional
Directions
Heat your stove to high.
In a medium saucepan, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.
Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.
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