Mango

Anytime is a good time to eat mangos – especially when someone else peels them! This particular mango tastes a lot like a peach – that’s why we call it mango durazno.

We need the rain but the longer the dry season lasts the better the mango crop grows. Parasites increase after the first rains and they become mangos premiados. The only thing worse than finding a worm in a mango is finding half a worm in a mango you just took a bite of 😳.

Panama 🇵🇦 has more than 40 types of mangos. They’re all delicious – some more than others. Our back yard is producing a variety this year:

  • Papaya or Papayón (pronounced Papa-JOHN) is an early bloomer to produce the first fruit this season. They taste a little like a Hawaiian or Tainú papaya, but you gotta eat ‘em before the first rains – the worms like them, too.
  • Durazno (peach) is unique to this area and was likely grafted from another pair. It has almost no stringy fibers to get stuck in your teeth and it’s almost as sweet as peaches packed in syrup.
  • Leche (Milk) … no idea why we call them that. They’re best when peeled like a banana and placed in your mouth to absorb all the juice without getting tangled up in all the long, stringy fibers that require several meters of dental floss to remove.
  • Chorreadoporque se chorrea cuando se come … Even sweeter than the durazno mango, this one is so juicy it’s hard not to get it all over your face, hands, and clothes.
  • Señorita – this virgin mango releases a milky liquid when separated from the vine, has some fiber, and is mildly sweet.
  • Calidad – the quality mango may be the best mango in the world, according to my favorite mango expert. It has little fiber and is extremely sweet.

Mangoes make great ingredients for ceviche, juice, hot sauce, jams, jellies, dried fruit, yogurts, and salads, too!