Created on 14/05/2018 byRalRey
We arrived almost in the middle of May and it has rained a little, the first spring rains have already fallen, the first rains in May. The rains come to refresh the thirsty lands that have been stripped of bushes and herbs, and have been burned to plant the traditional conucos; new leaves sprout in the trees and the flowers wear their finery, their bright spring colors. The fruits of the time, especially mangoes, mature and offer their sweet pulps to satisfy the palates of children, young and old. We all delight in the same way at this time of the year, which covers the months of April, May and June, due to the arrival of mangoes, a native fruit that is received with great joy for its nutritional properties and the ability they have to satisfy hunger and calm the desire to eat something sweet and tasty.
The mangoes come in a variety of flavors, sizes, shapes and colors. In the maturation process, they turn from green in various shades to yellow and orange, red and violet.
They can be consumed in different ways, green and pintones, half green or half ripe and mature. When they are green or have not fully matured you can make compotes, jellies, jams and juices called "caratos". Once they are ripe, you can eat them by removing the peel with your teeth directly or with knives and cut them into slices. You can also eat them in sweet salads, combining them with other fruits dressed with condensed milk, in tizanas, or in juices and meringues.
The mango is a very generous fruit that offers a variety of consumption possibilities. But it has a drawback, its large amount of fiber makes it a laxative fruit, so it is recommended to eat it in moderation to avoid bothersome diarrhea.