On the many joys of the yellow seasonal treat.
The best mangoes are meaty, soft like butter, and so luscious that the juice drips down your wrists when you bite into one. Their flesh is tender and perfectly chewy, making the next bite more coveted than the last. And while these are the best kinds of mangoes, I would eat any one I’m given. I like to consider myself a more experienced mango eater—those who aren’t leave the seed untouched, instead of sucking all of the juice from the fruit around the seed, no matter how messy.
Mango boxes arrive at our house almost weekly starting at the end of March through the middle of August. As the days begin to get longer, we increase our visits to the local desi store, hoping to see the first cartons arrive. In those first days in March, we start seeing a box here or there, but we always wait until we catch sight of that white box with magenta lettering labeled—those are, hands down, the best ones.
That was the first Alphonso I had ever eaten; we’re not lucky enough to find them too often here in America. Instead, Haden, Kent, and Champagne mangoes are some of the more common varieties. Haden and Kent mangoes have strong floral notes and a less fibrous consistency, and Champagne mangoes are almost reminiscent of a sweet vanilla cream. The Alphonso mango, on the other hand, is more syrupy, with a consistency that’s smooth like butter—you can easily eat them with a spoon.
While I probably can’t recount the exact taste of those particular Alphonso mangoes in Mumbai all those years ago, I will forever cherish the memory of eating that last mango of the season. As an eight year-old, I didn’t quite understand what all the fuss was about, but I knew my aunt had gone through the trouble of saving the last mangoes for us. Part of the reason mangoes feel so special to my family is knowing we can’t get them year-round.
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