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A French
friend recently said to me “On ne peut pas tout avoir” – “You can’t have
it all.” But with mangoes, I feel like I can. Soft, sweet flesh,
sometimes with a hint of spice, and easy to peel, mangoes just may
be the perfect fruit. When I lived in California, they were
blissfully in season during the spring, bridging the
gap between when last of the winter fruits were disappearing,
and summer fruits and berries were still due to arrive.
Mangoes are
so popular with many cultures as if you go to multicultural
markets and neighborhoods, you’ll see them being sold by the case of nine
or twelve, because people eat so many of them. In Paris, up behind the
Gare du Nord by La Chapelle, there is an Indian and Sri Lankan community
that reveres mangoes, and it can be a jackpot for finding the fruits when
they are in season. When buying mangoes, take a good sniff; a ripe
mango will not only feel slightly soft to the touch, but will exude a
rich tropical aroma. Some varieties have green skins when ripe so color
isn’t always the best indication.
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