Here in Axarquia, in our almost tropical climate, the mango trees that once only graced local gardens have successfully transmuted into cultivars grown in open-air plantations. Spanish mangoes are the only ones in the world that reach the marketplace clad in their own waxen coat and therefore not washed or treated with edible varnishes or fungicides.
Mangos don't get sweeter than this! Harvest time: September and October.
Mangos don't get sweeter than this! Harvest time: September and October.
Spanish mangoes are discernibly different from others in flavor and aroma because they are harvested almost as soon as they ripen on the plant: as a result, they contain a higher percentage of sugar than any others in the European marketplace. They can reach 20 degrees Brix, compared with the 12 or 14 degrees found in fruits coming into Europe from other sources and harvested before they are ripe. The varieties most commonly grown around here are Osteen, Kent and Keitt, known for their melt-in-the-mouth flesh, citrus aromas and outstanding sweetness. These mangoes’ reddish-purple skins gleam in the sun from first thing in the morning during the harvest months of September and October, embellishing the Vélez-Málaga to Benamargosa stretch of the road through Axarquía, all the way up the hills.
You can read more about Spanish mangos at the excellent site 'Food from Spain', from where some of the above info was captured.
You can read more about Spanish mangos at the excellent site 'Food from Spain', from where some of the above info was captured.
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