Mango is a complex flavored fruit, yet we like to remember a certain mango by classifying it into a certain flavor profile for our own inner satisfaction and semblance of order. Florida mangoes, thanks to the mango breeding program of Gary Zill, now come in a multitude of flavors, with underlying tones, top notes, lingering flavors, bright explosions, etc.; they come in different shapes, colors, sizes and, most importantly, with very low or no fiber. The attempts to put these wonderful tasting mangoes into taste profile boxes has been a challenge, yet mango experts have come up with flavor groups like "classic", "Indian mango", "west indian mango profile", "thai mango profile" , "indochinese mango profile", "citrusy", "coconut", etc. Mangoes often have a combination of these different flavor groups which makes them so unique, and every year there are modifications to these flavor groups based on newer taste nuances discovered in these mangoes and new varieties released.
Today we are tasting 3 very complex flavored mangoes that belong to one family yet are very different in taste - Zinc, Sweet Tart and Cecilove mango. Their base flavor profile is what is referred to as "indochinese" by many experts, they have a complex flavor due to addition of other flavor profiles to this base flavor.
Using the word “Indo-Chinese” (Indochinese) in 2021 describing Southeast Asian countries geopolitically is extremely outdated, so why don’t we shed colonial vocabulary and call the taste of these mangoes simply "Southeast Asian flavor group", describing the region they come from in the modern terms?
Disclaimer: We are creating mango tastings for the 2nd year in a row and feel like sharing the same disclaimer because we still see people arguing about taste. Like many things in life that cannot be ever measured in a lab, taste is one of them. It is purely a subjective experience involving one's cultural conditioning. Exposure to certain types of foods during our childhood days, special liking of other types of fruit or candies and finding hints of them in mangoes play very heavy on the type of mangoes one likes or dislikes.
Also, the same mango variety grown in different parts of Florida (or the world) will taste different depending on changes in microclimate, annual rainfall, soil health, soil mineral and salt content, fertigation regimen (irrigation+fertilization), etc. so blanket statements about a certain variety's taste aren't welcome. Lastly, mango picked early / not fully mature vs picked at the peak maturity changes how they ripen off of tree; often mangoes picked green, hard & immature eventually change color and look nice but will not get optimal sweetness (brix) or the complexity of flavor that makes mango such a unique and tasty fruit.
Please don’t make assumptions about a variety based on your tasting of a mediocre tasting fruit! Try fruit from different places, different microclimates at different stages of ripeness.
Music credit: Fredji - Happy Life (Vlog No Copyright Music)
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