Under the Green Mango Tree

Mango experts have been predicting a robust year for mangos this season and mango lovers can’t wait for that first bite from their homegrown variety. The bountiful mango blossoms from February seem to be an indication of a banner summer harvest.

Sue Keller, a Marco resident, has eight varieties of mangos planted all around her yard all bearing fruits. This time of the year, Sue is very popular with friends and neighbors and even total strangers passing by. 

What do you do with a thousand mangos in a good season? According to Sue, mangos don’t all ripen at the same time. They ripen 20 to 30 at a time and they start as early as late May through November. 

In Sue’s experience each mango has their own unique flavor. Duncan mango is her favorite and they start to ripen in May. It is believed to be a cross between a Haden and a Philippine mango. The fruit has a strong Indo-Chinese flavor, no fiber and they hang in clusters. The fruit will turn yellow at the bottom when it is ready to be picked.

Sitting under the mango tree, people stop by all the time to ask Sue questions about her mangos. According to Sue, the purple ones look like large plums and people stop and are curious to know what they are.

In early February, the mango trees were loaded with fragrant blossoms that turned into miniature fruits. According to experts, South Florida has been dry and low humidity and rain have not been a factor during the early months of blooming season. From May through October, Marco Islanders will be enjoying the surplus of delicious and intoxicating taste of mango.

The mango has been called the “King of Asiatic fruits” for being the most popular and delicious fruits of the tropics for both the ripe and unripe fruits. Mangos are staple fruits in countries like Jamaica, India, and countries in Southeast Asia such as the Philippines, Vietnam, Thailand, and Cambodia. Each country has its own unique mango that vary in flavor and each country also varies how they prepare and eat the mango.

In the Philippines where I was born, mangos are rarely eaten when ripe. This is true for all of Southeast Asian culture. It’s the green, unripe mangos which is tart and crunchy that is highly sought after – NOT the yellow ripe mango. The green mango is paired with a sweet, spicy, salty savory dipping sauce and is a popular snack or side dish.

If you’ve ever visited a Southeast Asian county, you’ve seen street vendors selling their mouthwatering freshly cut mango fruits with small packets of homemade red chili pepper sauce. This is the most popular way to eat the crunchy, tart green mangos.

A cold green mango salad Asian style is blissful during a hot summer day. It is easy to make your own salad using shredded, thinly sliced, julienned, or diced green mango. Personally, I prefer the basic version of mango, lime, red onion, chili, and coriander. I love the satisfying sweet, tart, and aromatic combination and if you want to turn the heat up – mix in a tablespoon of red chili pepper sauce. 

Green mango salad is very versatile – you can add your own fresh vegetables such as bean sprouts, peppers, shredded carrots, and cucumbers with sweet and spicy vinaigrette dressing. To add protein, mix in cold chicken slices, large shrimp, or tofu. 

If you don’t have a friend with a tree loaded with green mangos, the local supermarket will also provide you with the “not so green” varieties. It won’t be totally green inside, but a perfect introduction in using unripe green mangos for your summer salad. 

Teaser: Pastry Chef Athena Mangan of Smith House is planning to add mango tart with an orange cream cheese filling to her desserts list!

Caution: The skin of the mango is a common irritant that may cause an itchy rash. To avoid itchy lips and mouth, remove the skin prior to eating the mango. Or avoid getting in contact with the latex sap when you pick your neighbor’s mango.