Estella Shardlow (Cayman Compass) waxes poetic on mango season in the Caribbean (June and July), all the possibilities rendered by the varieties available to local chefs and foodies, and the many health benefits of mangos:
Wandering through Cayman’s farmers’ markets or grocery aisles, you may have noticed an exciting addition to the usual fruit and veg on display: ripe local mangos. With sweet, juicy, vibrant flesh that seems to embody the Caribbean sunshine, these are certainly a contender for the island’s favorite fruit.
[. . .] “I love to get the first few sneaky Nam Docs, Jakarta and Julie, the elusive, delightfully fragrant No. 11,” says Britta Bush of vegan food company Saucha Conscious Living. “I’ve also come to love the late season mangos, like the Valencia Pride.” Spot a long, pointy, yellow-skinned variety? It’s likely to be Nam Doc. Tiny and deep red with dark orange flesh and ambrosia flavor? That’s the Julie, an eating (not cooking) variety. Huge, bright orange Jakartas, on the other hand, are excellent for baking in cobblers and crumbles.
We eat mangos because they taste delicious – but the good news is they are great for our health, too. They are rich in potassium, magnesium and immune-boosting vitamins, low in saturated fat, cholesterol, and sodium. One cup of sliced ripe mango supplies 25 percent of an adult’s daily recommended dose of vitamin A, which promotes good eyesight and has antioxidant properties. They contain even more vitamin C pound-for-pound than an orange.
Mangos are also a great source of pectin, a soluble dietary fiber that efficiently contributes to lower cholesterol levels in the blood and may help prevent the development of prostate cancer, according to researchers from the University of Georgia. In traditional medicine, parts of the mango have been used to help with everything from diabetes to heatstroke. [. . .]
For full article, see https://www.caymancompass.com/2018/06/21/marvelous-mangos-are-back-in-season/