The short season of mangos that don’t upset my GI tract if I eat too much has ended. They’re not the most flavorful. That’s a benefit because they can be added to a bowl of mixed fruits, yogurt and muesli without making everything taste like mango.
Back to the other mangos. The green ones give me gas, so I pass. The others are great if 1/2 goes on the plate and 1/2 goes in the fridge. How many different kinds of mangos can you spot?
There are 6.
Do I need to add the average mangos I’ve eaten in Thailand are better than the best mangos in Southern California?