Mango

The mango is an aromatic, juicy fruit with a sweet flavor and a firm, fleshy texture. This subtropical fruit is primarily grown in the Axarquía region of Málaga.

THE SWEETNESS OF AXARQUÍA

The mango is an aromatic, juicy fruit with a sweet flavor and a firm, fleshy texture. This subtropical fruit is primarily grown in the Axarquía region of Málaga. Its culinary qualities are numerous. It can be enjoyed fresh or used as an ingredient in a variety of dishes, adding a sweet touch that makes it so special, both in savory preparations and in desserts. Some even venture to use it in cocktails, bringing color, vibrancy, and freshness to their liquid creations.

The mango originates from India, where it is so special that it is known as the fruit of love, often given as a token of affection and friendship. Its fragrance and color make it extremely appealing. There are hundreds of varieties, each with distinct qualities and characteristics, such as flavor, astringency, or fibrousness. In the province of Málaga, the most cultivated varieties are Osteen, Kent, Tommy Atkins, Keitt, and Palme Rojo, with Osteen covering the largest cultivation area and being the most commonly consumed variety in restaurants.

HOW TO PREPARE IT

Mango is a highly versatile fruit in the kitchen. It can be used in both savory and sweet dishes, whether they are served cold or hot, as its texture and flavor allow for all kinds of preparations, limited only by one’s imagination. Its vibrant color makes it an attractive ingredient in salads, puddings, and cakes. It is also a great substitute for apples in puff pastry and an excellent ingredient for sorbets and juices. More innovative and creative cooking has adopted it in sophisticated dishes, using it as a filling for ravioli or cannelloni. This fruit pairs perfectly with a good foie gras, seasoned with a few flakes of salt.