I've just discovered that canned mangoes are extremely delicious.

They probably get to ripen normally. The "fresh" mangoes at the store were picked very green. My ex wife is from st Lucia and they had a tree in the yard. When we lived in Florida, she bought some at the store and said they were horrible in comparison to what she had at home.

Cole_Robbie wrote: ↑Sat Aug 05, 2023 6:00 pm They probably get to ripen normally. The "fresh" mangoes at the store were picked very green. My ex wife is from st Lucia and they had a tree in the yard. When we lived in Florida, she bought some at the store and said they were horrible in comparison to what she had at home.

As always.
I haven't had a good plum since I left the farm.

I've never had a good mango. All were bland.

Ataulfo Mangoes are the best ones I’ve come across. The texture and flavor is different with the yellow Ataulfo from the larger green with red Neelam.

https://www.finedininglovers.com/articl ... -varieties

I've also found the yellow mangoes are much better than the green ones, though they are only occasionally available in this area (except at the Indian market, of course). But, like the canned ones, that are probably tree ripened, or however they do it, and canned shortly after harvest, frozen mangoes are also delicious, and sometimes on sale around here. I sometimes buy them, and use them frozen, in smoothies, in combination with other fruits, and a few drops of coconut flavor.

Mangos and habaneros go together like bacon and eggs.

Here are our solution to the overwhelming mango harvest.

Mango upside cake is also good. Best for us though is a lovely ripened mango just as is. Yum.

There's a thousand recipes on line with mango habanero salsa.
Very popular.

Ahh, maybe so, but we do not eat really hot peppers and just do not enjoy stuff made with them. We like a bit of spice, just never saw the point of excessive heat in peppers. Those that eat them, maybe for bragging rights or whatever, can have them.

A little Tajin and chamoy with mangoes slushed up is good and refreshing.

I do have some seeds for a no heat habenaro that is supposed to let a person enjoy the fruity taste of it instead of simply burning their mouth off.

I don't like stuff so hot it burns my lips off either.
I do like stuff that has great flavor but still hot.
Not doing it for bragging rights.
I've been eating hot peppers all my life including as a wee child not old enough for kindergarten.
I just thought someone might like the idea of Mango habanero salsa.

@Danny If that low heat/no heat habanero you're thinking of trying is a Habanada, don't bother - the habanero flavor just wasn't there when I tried it. One that is very good, however, and is only about 500 heat units, some even less, is Aji Dulce. It is very productive, as well I still have a small vacuum bag in the freezer from 2 years ago, and a bunch dried, from the same plant. I have another one planted this year - a little late ripening, but it was cool in the beginning. The habanero flavor in the aji dulce is as strong as the chocolate habanero and red savina, the two strongest flavored varieties I have grown, through the years. Yet, almost no heat in them.

Thanks pepperhead, we will give those a try. Can do heat as far as to about a mild jalapeno, but after that, we don't enjoy it anymore. We do like flavor, just not the heat so much anymore. We also have some other seeds for next year of moderate or low heat, for seasoning.

Worth when I said bragging rights, I was thinking of those people in the pepper eating contests that eat peppers and then puke, you weren't on my mind.

I like the flavor of super hot peppers. Once you get used to the heat, you notice a lot more flavor, and a wide variety of it. Some people think hot peppers are addictive because of endorphins or something. Also, if you don't like the heat, eating them with cheese is a good way to go (it has a more potent effect than milk, as long as you eat it the same time as the spicy food or mixed in with it; eating cheese afterward isn't what I mean). But, I don't eat capsaicin so much anymore, since it makes my sunlight-sensitivity worse. I'm only growing sweet peppers, now. I'm trying out Blot, this year, and re-growing Canary Bell and some other orange or yellow bell peppers; the Blot peppers are huge compared to what I was expecting! I'm impressed.

Habanero cheese balls are really good.
Just finely chopped habanero and grated cheese mixed and pressed back into a ball or log.
Muenster is one of the best for this.