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A Mango

Published Feb 10, 2006 - (Updated Dec 19, 2012)

Should someone call you “un mango” in Mexico it’s definitely a compliment, only the hunkiest guys referred to that way since it conjures up such a sensuous image - the sultry tropical air here perpetually permeated with the pungent sweet smell of this succulent fruit.

Its flesh is an important part of the local diet and Puerto Vallarta was one big mango orchard before tourism changed things. Yet even today, Mexico is the dominant exporter of them to the US, mangos to Mexicans what apples are to gringos, containing significant amounts of vitamins A, B and C and an average 140 calories. Yet more than half of Canadians and Americans have yet to discover the refreshing pleasure of biting into one.

They can be bought ready to eat on the street, sliced in a plastic bag with lemon and chile or on a stick, the flesh carved to look like petals. At home, Vallartenses cut it in half, remove the pit and eat it with a spoon; or impale it on a special trident-shaped fork before peeling and then enjoying it.

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