How to Prepare Dominican Republic Mangos–Don’t Mangle the Mangos!


Introducing Dominican Republic Mangos

One of  the most exciting and satisfying benefits of traveling to the tropics is the tropical fruit. I love tropical fruit, and it seems I can’t get enough. But with mangos … the trick is not to mangle the mango!

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My first experience with a mango was memorable, but not in a good way. That mango behaved as a slimy, gooey alive being — allusive to all my efforts to eat it. My attempt at peeling the mango quickly transformed it into an oblong seed which seemed forever joined to a stringy, mushy, juicy, sticky mess, with nothing available for eating. As a last resort, I awkwardly tried to bite and suck the fruit from the seed, but that seed wasn’t letting go of its stringy, slippery mass “for nothing.” Imagine the mess and even after clean-up; the lingering mid-summer sticky fragrance attracted persistent, miniature biting ants. After that episode, I didn’t buy mangos for many years.

From Fruit Truck to Mango Junky

A few years later on a longer run to the D.R., I stopped at a fruit truck stand on the side of the road near the Coastal Gas Station at the edge of Sosua. This truck sells some of the freshest fruit in the area. With a perfectly sharp kitchen knife, the proprietor performs a little skit of slicing off bite-sized delicacies to entice buyers to taste and fall in love with the fruit. It tasted heavenly minus the mess. After watching that Dominican fruit salesman handle the mango like it was candy, I decided to give mangos another try. Once I became an adept mango handler, I was a Mango junky eating them daily during mango season, about nine months a year in the Dominican Republic! READ MORE

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