Mexican Mangos World Favorite Fruit
Tara A. Spears
Mangoes, mangoes, who doesn’t enjoy a refreshing mango cocktail or tasty fruit snack? Or adding mango salsa to all types of meat and fish? Since 2012, Mexico is now the world’s largest exporter of fresh mangos.
Mangoes are the most consumed fruit in the world, and they are one of the most increasingly consumed fruits in North America. Americans are finally catching on to what the rest of the world has known for ages –that mangoes are magical and have a power beyond nutrition and flavor.
There are hundreds of varieties but in Mexico there are mainly 7 or 8 varieties of cultivated mango.A quick description of the most common types sold locally: Manila mango: On average, Manila mangoes are between 15 and 14 cm long, 5.5 and 6cm wide, and 5 to 5.5 cm thick, with a weight that varies between 180 and 260 grams; the shell is thin and a little hard and easily removable; The pulp is juicy with medium firmness and low fiber. When ripe, it has an intense yellow color, with a rich and pleasant taste. Its ripening period is early to medium and it has a stable post-harvest.
Ataulfo: This variety is extremely popular throughout Mexico. Its pulp is sweet, very low fiber, very juicy, buttery, low in acidity and intense aroma; It can retain its taste even after maturity. Ataulfo optimum cultivation is in a warm humid climate.
Tommy Atkins: Fruit of excellent quality, predominantly red, round and medium size. The pulp is juicy with little fiber content. It has the disadvantage that if it is not cut at its optimum maturity it presents problems in postharvest handling.
Haden: Fruit that has a yellow base in red veneer, which makes it very attractive for both the domestic and export markets. Kent: The fruits weigh from 500 to 700 gr. The base is yellowish green with red veneer. It has the disadvantage of being very susceptible to anthracnose, because the harvest season coincides with the season.
Keitt: Large fruit with a weight ranging from 600 to 800 gr. The base of the fruit is green with reddish pink veneer. It has sweet pulp with little fiber.
Irwin: The color of the fruit is reddish with purple veneer. The pulp is intense yellow, with no fiber content. Its handling is very delicate.
I had not experienced mango until I moved to Mexico- and it was an instant love affair. A couple of years ago I researched ‘hot to cut a mango’ and was pleasantly surprised at how much was out there. The above method is my favorite and I use it no matter if I’m going to make salsa or a margarita.
According to Mexico Mango Growers Association President, Jorge Armando Celis, “The varieties produced in Mexico are consumed nationwide essentially as fresh fruit. For the production of mango juices, Manila mango is used; for the fresh mango export market, main varieties used are Tommy Atkins, Haden, Kent, Ataulfo and Keit.” Celis claims that the more time (the fruit is) on the tree, the sweeter the fruit. Thus locally grown mangos have superior flavor than those that are shipped long distances.
The only downside to the ubiquitous mango evergreen trees is that the blossoms can cause severe repertory allergic reactions to those who are sensitive to pollen. One close look at the millions of flowers per tree indicates why it is such an irritant for half the year. As you can see, of the hundreds per stalk only a few develop into fruit- the rest are wind born. 99% of the blossoms are shed each year. I eat the fruit constantly with no problem. It’s only the mango pollen that doesn’t agree with my system. Fortunately, over the counter allergy tablets make it bearable.
The Mexican mango season (defined as when the fruits are harvested) typically starts in early spring, sometime between February and March, depending on the weather in the off season. The first fruit occurs from the southern regions of Chiapas and Oaxaca and slowly moves up the entire Pacific Rim throughout the summer months, ending in early fall, in the northern Sinaloa region of Los Mochis.
As with any agricultural endeavor, it is a year-long cycle that requires preparation and maintenance of the trees before, during and after baring fruit. The work behind the season, along with the weather, dictates the outcome of the fruit growing season. So next time you bite into a juicy mango, think about the work behind the season!
