In Dining

There is nothing quite like mangoes when they’re in season in Cayman. May is the month that the tasty early varieties start ripening, and by June the bulk of mangos are ready for harvesting. Especially after a good shower of rain. In Cayman, mangoes usually blossom in November and December with harvest time in June and July.

Not only is the mango loved for its juicy pulpy texture in its natural state, but for the jam made from the delicious fruit. Combined with bread right out the oven, it is the best. Plus, mangoes are also good for you. They’re chock full of vitamins, minerals and anti-oxidants. High in fibre, mangoes are low in calories and form an excellent part of your healthy diet.

Bursting with protective nutrients, a mango’s vitamin content depends upon the variety and maturity of the fruit, when the mango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases.  The best way to select a ripe mango is to smell and feel it; it should smell pleasantly fragrant and give only slightly to gentle pressure.

Our islands have many varieties of mangoes. The local native version is the “common” mango, which is also known to some as the stringy or hairy mango. Other popular varieties imported in recent years are Carrie, Nam Doc, St. Julian, East Indian and Keitt.

Who would have thought that this delicious, simple fruit could be a main attraction for Grand Cayman? Not that we’re complaining! (You you won’t be, either!)