Mango

The mango (*Magnifer indica*) originally comes from India. Reference to it as the "food of the gods" can be found in the Hindu Vedas, written in about 4000 B.C. It is still being offered to the gods as symbols of abundance and divine sweetness. The mango was used as the inspiration of the distinctive design in paisley fabrics.

The range of the mango as a cultivated fruit tree now includes the United States, Australia, South and Middle America, South and Central Africa, and the Philippines. It is easily hybridized and now there are more than 1,000 varieties, ranging from the turpentine mango (from the strong taste) to the *huevos de torro*, politely translated as "bull's testicles," from the shape and size. In height the tree may reach 40 meters (over 130 feet) with a span of 10 meters (32 feet) at the top.

New leaves are almost a salmon color that rapidly changes to a glossy dark green as they mature. When the little white blossoms emerge they give off a mild sweet odor suggestive of lilies of the valley. After the flowers fall off the fruits may take from three to six months to ripen.

The mango fruit when fully mature hangs from the tree on long stems and may weigh up to 2 kilos (5 lbs). They come in a variety of colors from green, yellow or red or combinations of these colors. When ripe, the unpeeled fruit gives off a slightly sweet smell. In the center of the fruit there is usually an oblong flat seed that can be fibrous or hairless, depending on the variety.

It is believed that mangos soothe to the intestines which makes them easy to digest. In India, mangos are used to stop bleeding, to strengthen the heart, and to benefit the brain. Their high levels of iron make them useful in eradicating anemia.

### Methods of eating mangos

Some people claim that the safest way to eat a mango was in the bathtub, or sitting naked on a deserted beach. Generally they are quite juicy and can be very messy to eat.

The small varieties, usually somewhat yellow in color, can be rolled on a flat surface in the same way a lemon is rolled before extracting the juice. It is ready for eating when the big seed can be rotated without breaking the skin. With the teeth rip off a piece of skin at the top of the mango and place your mouth over the hole. Squeeze the fruit from the bottom up, as if squeezing toothpaste from the bottom of the tube. The sensation is like drinking nectar straight from heaven.

With any of the larger varieties of mango, the operation is less hazardous: place the fruit lengthwise on the table and feel for the seed which should lay horizontally inside the skin about midway through the fruit. Slice the mango so that the knife just passes over the top of the seed. Turn the mango over and repeat the process. With each big slice that's been removed cut hatch marks through the flesh just down to the skin. Then, holding the piece flesh side up, press the thumb on the skin side underneath as if turning the piece inside out. Many bite-sized pieces of flesh will pop up and can be cut out to put into a fruit salad or other preparation.

The pieces can be mashed and added to an ice cream recipe; they can be substituted for peaches in a peach now mango pie;; mango pieces can be put in a blender with milk, a little sugar and crushed ice for a *refresco*, or refreshing beverage. Mangoes are always messy, but some are messier than others.