Mango

Name	Mango
Peak season	March/April
Uses	hand-fruit, juices, jam, candies
Vegetation	tree
Scientific Name	Mangifera Indica
Spanish Name	mango

Mangoes are a popular fruit in Nicaragua (as well as in other parts of the world), and they are available year-round, although the harvest peaks in the months of March and April. There are several variations of mangoes available in Nicaragua, differing in color, shape, and taste. All mangos are green when they are unripe, and they turn yellow, orange, or reddish as they ripen (the pulp is first white and then turns yellow before becoming orange). It is most frequently eaten as a hand-fruit, making it a great fruit for street vendors to sell. Mangoes can be a little sour when they are not totally ripe (at this stage they are eaten with a little salt), but they become sweet when they are ripe.

During the harvesting season (when there are sheer numbers of mangoes available) the fruit is also used for other purposes like making jam. They are an important source for vitamin A (when they are ripe) and vitamin C (when they are unripe).

People are known to be allergic to mangoes, and this reaction is commonly caused by handling the fruit, not necessarily by eating it. Another interesting detail is that imported mangoes are generally ripened in transit. People who have never eaten mangoes that ripened on the tree will find that the fresh Nicaraguan mangoes have a different taste.

The large mango trees – a great garden tree for its beauty and its shade – can produce hundreds of fruits during one season, and all of these fruits ripen during a short period of time. These trees can be found throughout Nicaragua and they start producing mangoes 6-8 years after planting the seed (less if they are grafted).