Mangos are my very favorite fruit and I am always happy when their season arrives. Veracruz is one of the Mexican States that produces lots of mangos. They are not, however, native to Mexico. They were taken from India to Malayasia and eastern Asia in the fourth and fifth centuries BC and then to East Africa in the tenth century AD. The Portuguese carried them to West Africa and from there to Brazil in the early sixteenth and then they migrated north to Mexico.

The trees are wonderful. They grow to be huge trees, with large canopies that resemble hot air balloons, big and rounded hovering over the ground, producing lots of shade. The fruit hangs down in rosettes at the tips of drooping branches. Before they mature they resemble avocados but as they ripen they take on their characteristic colors. Mango fruits show great variation in shape and size, with some weighing nearly 1 kg. Their leathery waxy skin ranges in color from dark green to orange. There are over 1000 varieties of this fruit although we usually only have a few to select from.

Eating a mango is heavenly. It is also a very nutritious experience since they are rich in anti-oxidants, potassium and fiber. So, pick one up and eat it fresh or try one of the delicious desserts in the recipes below. I have had these recipes for ages and have no idea where I found them. So, if they are yours, thank you for letting me enjoy them all these years!

MANGO MOUSSE
Servings 4
Ingredients
1 cup mashed mangos
1 cup apple juice
1 tbsp.sugar (to taste)
2 cups heavy cream, whipped
dash of nutmeg
Directions Mix mango and apple juice. Add sugar to taste. Freeze for 30 minutes. Beat it well then fold in whipped cream and nutmeg. Pour into custard cups and chill for several hours.




FROZEN MANGO YOGURT
Servings 6
Ingredients
2 medium mangos
2-3 tbsp. honey
2 tsp. chopped fresh ginger
1 egg, separated
pinch of salt
pinch of cream of tartar
2 tbsp. sugar
2 cups unflavored yogurt
Directions Peel, pit and chop fruit. Puree with honey and ginger in blender or food processor. Bring puree to boil in small saucepan. Gradually whisk in beaten egg yolk, then set aside to cool. Beat egg whites with salt and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir yogurt into mango mixture then fold in egg whites. Spoon into a shallow metal pan and freeze until firm, stirring occasionally.