As previously mentioned, it’s mango season and mangoes have been pouring in from the trees of various family friends. Now mangoes are not a cookie cutter fruit. They come in many different varieties. I confess however that I am no mango connessiuer. All I know is some have smooth seeds, some have very hairy seeds (which mom says they used to turn into dolls when she was a kid), and some are very tiny and pinkish in skin color. Beyond that I couldn’t tell you which physical type matches which name. I’m sure my readers can help me out on that one 
What I do know is that the background mangoes in the above are the popular strain known as Julie Mango It’s my favourite.
The mangoes in the foreground here are what my father says are called Doudouce They are really sweet but quite fibrous
Now I have a confession to make. Most people that I know love to rip into a mango at room temperature, and have the juice dripping down their arm as they gnaw away at the flesh. Apparently this is ‘bliss’ and to eat a mango any other way is to be missing out. Well I must be missing out cos I’ve tried to eat a mango that way once or twice and found it utterly miserable and underwhelming. No, for me a mango has to be eaten ice cold cut into slivers in an equally cold bowl with a cold fork. Sounds picky? Probably 
But that’s how I grew up eating it as a child and, as I think most of us would agree, these childhood habits and norms are the ones that play a major role in our culinary eccentricities throughout life
Excerpted From the Trinidad Express:
Make Mangoes Your Favourite Dish (7th July 2007)MANGO… what could taste better than biting into the first Julie mango of the season? When I was a kid as soon as the mangoes started to get full everybody was making chow. Now I anxiously watch our tree for the first fruits to change colour. A chilled, juicy mango is my favourite treat while watching night-time television.
Mango is a true ‘comfort food’ because like papaya, mango contains a stomach-soothing enzyme. Mangoes not only make you feel good, they are great health wise because they contain plenty of fiber, vitamins A and C, and potassium. One large mango has about a hundred calories with no cholesterol and half of the necessary daily fiber.
There are over a thousand varieties of mangoes throughout the world. Trinidad has starch, rose, Julie, calabash, doodoo, turpentine, Graham, ten-pound, spice, grafted and others. My personal favourites are doodouce and calabash.
Green mango can be prepared into kutchela, chutney preserves, takari and amchur. Choose your favourite type and seek out a tree vendor.
Below are the words and music to a popular folk song extolling the various varieties of mango which can be found locally. I think it has been drummed into the consciousness of every school child of my generation
Mangoes
Mangoes, Mangoes, Mangoes
Verse 1:
Mango vere, Mango teen
Mango vere, Mango teen
Ah want a penny to buy mango vert mango teen
gimme ah penny to buy mango vert mango teen
Mango doudou sou se matin
savez-vous all for me
Mango dou dou sou se matin
Savez-vous all for meMangoes, Mangoes, Mangoes
Verse 2:
Mango vere, Mango rose,
Mango Vere, Mango rose..
Ah want a penny to buy mango vert mango rose
Gimme a penny to buy mango vert mango rose(thanks to Tennille for sending me the complete lyrics.
my favorite way to enjoy a mango
Ready to try some of my favourite Mango Recipes? Check out the below 
• Coco-Mango Smoothie
• Sarina’s Tropical Mango Hot Sauce
• Mango Cake
This post was originally published August 2nd 2007. It has been updated once since then.
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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mango mania
mango mania
Lucky you!
I remember my aunt had a mango tree in front of her house when they were living in a village and we used to pluck them from the tree.
Lucky you!
I remember my aunt had a mango tree in front of her house when they were living in a village and we used to pluck them from the tree.
I love, love, love Mango!!! Mango = Welcome Summer! Dee-lish.
I love, love, love Mango!!! Mango = Welcome Summer! Dee-lish.
Lucky you with all those mangoes available. I love mango, but it’s pretty expensive here. I still buy them, but not as much as I’d like. I remember reading somewhere that there were so many varieties of mango, but I don’t know if I’ve seen either of these types you’re showing.
Great Photos! I especially like the very top one with the lovely little pot next to the dish of mangoes.
Lucky you with all those mangoes available. I love mango, but it’s pretty expensive here. I still buy them, but not as much as I’d like. I remember reading somewhere that there were so many varieties of mango, but I don’t know if I’ve seen either of these types you’re showing.
Great Photos! I especially like the very top one with the lovely little pot next to the dish of mangoes.
Counting Down to Two Years: Weekend Herb Blogging Recap
This is Weekend Herb Blogging #94 , which means in ten more weeks we’ll celebrate two years of Weekend
Yumm! I love mangoes.
I’ll have to try one cold. I usually eat them over the kitchen sink. Sometimes I make mango slasa/peppersauce with green mangoes and hot pepper.
We have a julie mango tree in Trinidad. The best (and cheapest) source I know in the US is Costco.
Yumm! I love mangoes.
I’ll have to try one cold. I usually eat them over the kitchen sink. Sometimes I make mango slasa/peppersauce with green mangoes and hot pepper.
We have a julie mango tree in Trinidad. The best (and cheapest) source I know in the US is Costco.
Brunsli – my dad is the king of kitchen sink mango eating hehehe
nothing like a green mango chow, i was introduced to that pretty late in life 
Are the Costco mangoes ripe? I bought a mango in CT once and the darn thing never ripened 
Brunsli – my dad is the king of kitchen sink mango eating hehehe
nothing like a green mango chow, i was introduced to that pretty late in life 
Are the Costco mangoes ripe? I bought a mango in CT once and the darn thing never ripened 
So!! you’re “snowed” under with Mangos here are a few recipes to keep you busy and make good use of what fall from the heavens. Waste not want not .These recipes will make you think as it’s presumed we all can make perfect real custard, also have the know-how to bottle fruit, as if we do it an every day !!
The only way I have a Mango it as Brunsli has it over the sink and the fruit are so expensive in England its a a now and again treat.
Here goes……..
MANGO ICECREAM.
1/2 pt. fresh Mango pulp which has been put through sieve
1 pt. cow’s milk
1tin evaporated milk.
1 egg OR 1 teaspoon powered Gelatine to thicken
1/4 lb. sugar
Few drops Lime juice
Colouring if wanted.
Method:
Prepare Mango pulp and chill,
Prepare custard from egg and milk , or thickened with Gelatine .
Mix all ingredients and follow general rules for freezing.
MANGO CHUTNEY
1 doz. ripe Mangos
1/2 lb. Raisins
1/4 green ginger
1 whole garlic or garlic according to taste
1/4 lb. Tamarind.
Salt to taste
1/2 lb sugar
1 quart vinegar
METHOD
Wash and peel Mangos , cut flesh into strips .
Wash Raisins.
Peel chop and pound Garlic.
Peel and cut Ginger into dice.
Scrape Tamarind , discard seeds.
Mix all solid ingredients .
Boil Vinegar
Pour over mixture , stir well
Bottle ,label.
Enjoy!!!!
Why thanks there Patti
We just got ANOTHER bag of mangoes last night (hahah yeah i know the torture right? 
so I’ll give these a try 
) Thanks again! 
Why thanks there Patti
We just got ANOTHER bag of mangoes last night (hahah yeah i know the torture right? 
so I’ll give these a try 
) Thanks again! 
THE ICE CREAM RECIPE – WOW
JUST MOVED FROM THE STATES TO THE ISLAND OF ST.VINCENT AND THE PROPERTY WE ARE ON HAS LOTS OF MANGOES. CAN’T WAIT TO USE ALL THE RECIPES. THANKS
THE ICE CREAM RECIPE – WOW
JUST MOVED FROM THE STATES TO THE ISLAND OF ST.VINCENT AND THE PROPERTY WE ARE ON HAS LOTS OF MANGOES. CAN’T WAIT TO USE ALL THE RECIPES. THANKS
You might like to try the more tart, firm and less thready varieties (eg Graham) which looks like the ones in the foreground of your pic in savoury salads with avocado and fish – eg tinned or fresh tuna, shellfish or salmon, with a lemon, pepper, salt (oil optional) and garlic sauce on top or with a guacamole type topping. The mangoes need to be green or half ripe, and if green, need to be either sliced thinly or boiled for a couple of minutes to soften them, then refrigerated (I like salads cold). Popular with my friends in the Seychelles.
You can also sear seasoned chicken in oil so it stays pretty firm, then stew it up and add cubed, lightly-boiled half-ripe firm mangoes to the stew a couple of minutes before you take it off the hob or out of the oven. Serve with simple rice – plain, coconut or herbed. Deee-lish!
I will try to write up the second recipe (the first is pretty simple) seeing as I intend to try so many of yours!!!
You might like to try the more tart, firm and less thready varieties (eg Graham) which looks like the ones in the foreground of your pic in savoury salads with avocado and fish – eg tinned or fresh tuna, shellfish or salmon, with a lemon, pepper, salt (oil optional) and garlic sauce on top or with a guacamole type topping. The mangoes need to be green or half ripe, and if green, need to be either sliced thinly or boiled for a couple of minutes to soften them, then refrigerated (I like salads cold). Popular with my friends in the Seychelles.
You can also sear seasoned chicken in oil so it stays pretty firm, then stew it up and add cubed, lightly-boiled half-ripe firm mangoes to the stew a couple of minutes before you take it off the hob or out of the oven. Serve with simple rice – plain, coconut or herbed. Deee-lish!
I will try to write up the second recipe (the first is pretty simple) seeing as I intend to try so many of yours!!!
Please Help, I attended an event while in Bklyn., NY,and had the pleasure of tasting the most exquisite savory dish made with mangoes, it was called “Curried Mango”, it was surprisingly spicy, slightly “HOT” yet both tangy and sweet, it was served warm inside a Roti skin, does anyone have any idea how it’s prepared I’ve been craving this dish ever since and would love to attempt to make it during this holiday season.
Please Help, I attended an event while in Bklyn., NY,and had the pleasure of tasting the most exquisite savory dish made with mangoes, it was called “Curried Mango”, it was surprisingly spicy, slightly “HOT” yet both tangy and sweet, it was served warm inside a Roti skin, does anyone have any idea how it’s prepared I’ve been craving this dish ever since and would love to attempt to make it during this holiday season.
Jemma – those suggestions sound delicious! I will definitely give them a try thanks
Aprylddd – Curried mango is very popular here in Trinidad. I don’t have a recipe for it on the site (yet) but why not give this one a try (it looks like it should do the trick)
www.simplytrinicooking.com/2008/12/curry-mango.html
Jemma – those suggestions sound delicious! I will definitely give them a try thanks
Aprylddd – Curried mango is very popular here in Trinidad. I don’t have a recipe for it on the site (yet) but why not give this one a try (it looks like it should do the trick)
www.simplytrinicooking.com/2008/12/curry-mango.html
does anyone know who wrote that mango song
does anyone know who wrote that mango song
drooling right now. I haven't had an honest to goodness proper ripe mango in 5 years. That is hard for someone who grew up in a yard with 6 mango trees. There is nothing better than raw mango chow. Tart half ripe mango, chadon beni, hot pepper and salt. That was my favorite childhood snack.
drooling right now. I haven't had an honest to goodness proper ripe mango in 5 years. That is hard for someone who grew up in a yard with 6 mango trees. There is nothing better than raw mango chow. Tart half ripe mango, chadon beni, hot pepper and salt. That was my favorite childhood snack.