The mango is a fruit widely consumed around the world thanks to its sweet and creamy flavor, and for being rich in benefits for the body. It is high in vitamins A, C, and D, amino acids, and flavonoids, and serves a preventative and regulating function in diseases such as diabetes, macular degeneration, and asthma.
In Nicaragua, mango cultivation can be carried out throughout the year, although its peak season is between March and April, during the summer. It is a tree native to India, and its cultivation is suitable for tropical climates, making it a very common fruit in Central and South America.
There are several types of mango in Nicaragua, which can be distinguished by their shape, flavor, and color. Among the most common varieties are Indo, Rosa, Apple, Papaya, and Face. This fruit can be enjoyed in its natural state or used in the most valued recipes of international cuisine.
It can often be eaten fresh when ripe, or if green, it can be seasoned with salt or soy sauce. It is also used to prepare refreshments, shaved ice, salsas, fruit salads, or fruit syrup. Favorite desserts include honeyed mangoes, mango syrup, and fruit desserts made with jocote and maranon.
And it's because Nicaraguans love to eat this delicious fruit, including it in every meal they can, from enjoying it naturally to preparing the most spectacular and exotic dishes that are sure to amaze you.
