Mangos (WAS: not bananas over bananas)

[Guest guest]

lewis gluck Sunday, July 10, 2005 12:26 PM Re:

[Rawschool] Re: not bananas over bananas

 

Thanks you so much for your wonderful information! I will try to find a

good mango ,,here in Brooklyn NY we have 2 kinds, the red and green

--usally very unripe -- and the yellow skin --much juicier and tasty --

they are around in the summer season only so i " ll enjoy them while they're

here! Lewis

_____

Hi Lewis and all,

 

Those " red and green " mangos may actually be of several different varieties,

and each variety has VERY different attributes. If they are Tommy Atkins

mangos (the most common variety at retail in the US), then they are likely

stringy, even when ripe, I do not prefer this variety. But if they are of

Kent or Keats varieties, then they may be quite fine, and if they are a bit

soft, they will continue to soften in your kitchen and be quite fine. So ask

for more information about the mangos.

 

The yellow mangos you mention are probably of the Ataulfo variety. These

mangos are smaller, milder (less of that characteristic mango tanginess),

and sometimes people perceive them as a bit sweeter (comparing ripe to

ripe). I believe the perception of sweetness is actually due to their

mildness, their lower acid content, and not to greater sweetness per se.

 

Referring to the post I just wrote a few minutes ago, mangos are another of

those foods that remain relatively close to their ancient origins, in

comparison with many other modern foods.

 

For those who enjoy smoothies, try this:

 

2 ripe peaches

2 ripe mangos

a few ripe blackberries (very few, for most people)

1/4 - 1/2 of a RIPE kiwi (no more, for most people)

 

Optional:

water to create desired thickness

Perhaps 1-2 ice cubes, just enough to offset the warming effect of

blending

 

Food combining note: This smoothie contains semisweet/subacid and acid

fruits only, no sweet fruits. So it would be considered " well combined " by

most people.

 

Best to all,

Elchanan

 

 

 

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