Never mind the Christmas holiday season; some say mango season is the most wonderful time of the year.
Not only are mangoes delicious, but the “king of fruits” packs several health benefits, too:
Lowers cholesterol —
The high levels of fibre, pectin and vitamin C help to lower low-density lipoprotein (the bad stuff).
Alkalises the whole body —
The tartaric acid, malic acid and a trace of citric acid found in mangoes help to maintain the alkali reserve of the body.
Boosts immune system —
The generous amounts of vitamin C and vitamin A in mangoes, plus 25 different kinds of carotenoids, keep the body’s immune system healthy and strong.
In Grand Cayman’s farmers’ markets and the supermarkets you can find many types of mangoes, all with different flavour profiles. You can eat them green in a salad, or just with some sea salt. When ripe, you can eat them raw, juice them or cook them in recipes, including jams.
Try as many different types that you can during the mango season, which this year will run through mid-summer on Grand Cayman. Here is a simple and tasty recipe using raw mangoes:
Raw Mango-Coconut Chutney
1/2 cup of raw mangoes, cut into small pieces
1 cup grated local coconut
1 local Thai chili
1 tsp cumin seeds
Salt to taste
Blend all the ingredients except coconut oil to a coarse paste, adding the mangoes last. Add coconut oil and serve immediately. Can be stored in an airtight jar at room temperature.
Maureen Cubbon is the wellness director for Bestlife Wellness Solutions and chef with Bon Vivant in Camana Bay.