Nancy brought it back from Texas for me. The Honey Mango! Kinda reminds me of an avocado. Has a tasty, unique flavor, is sweet and loaded with nutrients.
Here’s what I learned …
The Honey Mango variety is prized for its wonderfully creamy texture and is considered the “champagne” of all mangos.
The mango, a native of India and cultivated in Asia for over four thousand years, is grown around the world, including areas of the U.S..
The Honey Mango is small, delicately shaped, with skin that ripens to a golden yellow. Sometimes referred to as “champagne” mango, its flesh is velvety smooth with almost no fibrous texture and with a wafer-thin pit. An important fruit for many tropical countries, the mango contains enzymes useful for tenderizing meats that also acts as a digestive aid.
Mango may be added to salads or used in vegetable or poultry dishes.
We’re thinking, dice one up, add it to rice or quinoa and serve with chicken!
(or Rick says liquefy that mango in the ninja, mix it with vodka and some ginger beer)
