Mangoes, Mangoes, Mangoes!

In Trinidad, there are several types of mangoes that are popular and widely cultivated. Some of the common types of mangoes found in Trinidad include:

1. Julie: The Julie mango is considered the national fruit of Trinidad and Tobago. It has a small to medium size and a distinct oval shape. The flesh is fiberless, juicy, and has a rich, sweet flavor. Julie mangoes are highly prized for their exceptional taste and are often enjoyed fresh or used in various culinary preparations.
2. Starch: Starch mangoes are medium-sized and have a unique elongated shape. They are known for their firm, fiberless flesh, and sweet flavor. Starch mangoes are commonly used in mango chow (a popular Trinidadian snack made with diced mangoes, spices, and seasonings) and are also enjoyed fresh.
3. Graham: Graham mangoes are large, round mangoes with reddish-green skin. They have firm, fiberless flesh and a sweet, aromatic flavor. Graham mangoes are often used in desserts, preserves, and mango chutneys due to their rich flavor.
4. Carrie: Carrie mangoes are medium to large-sized mangoes with a distinctive oval shape. They have a fiberless, juicy flesh and a sweet, tangy flavor. Carrie mangoes are popular for eating fresh or in salads and are also used in mango jams and jellies.
5. Valencia Pride: Valencia Pride mangoes are medium to large-sized mangoes with a rounded shape. They have smooth, fiberless flesh and a sweet, mild flavor. Valencia Pride mangoes are commonly used in smoothies, desserts, and ice creams.
6. Madame Francis: Madame Francis mangoes are small to medium-sized with an elongated shape. They have fiberless flesh that is juicy, sweet, and fragrant. Madame Francis mangoes are often enjoyed fresh or used in mango-based drinks and desserts.
7. Amrapali: Amrapali mangoes are medium-sized mangoes with smooth, yellow skin and a reddish blush when fully ripe. They have juicy, fiberless flesh with a sweet and slightly tangy flavor. Amrapali mangoes are popular for eating fresh and are also used in mango-based desserts and beverages.
8. Haden: Haden mangoes are medium to large-sized mangoes with an oval shape and vibrant red and green skin. They have a sweet, aromatic flesh that is fiberless and juicy. Haden mangoes are enjoyed fresh and are also used in mango salads, salsas, and preserves.
9. Ceylon: Ceylon mangoes, also known as “Mango Vert,” are small to medium-sized mangoes with green skin when ripe. They have a fiberless, tender flesh with a sweet and tangy flavor. Ceylon mangoes are popular for making mango chow and are also used in pickles and preserves.
10. Long Mango: As the name suggests, Long Mangoes are elongated mangoes with yellowish-green skin when ripe. They have a firm, fiberless flesh, and a sweet, aromatic flavor. Long Mangoes are often enjoyed fresh and are also used in juices, smoothies, and fruit salads.
11. Graham Jullie: Graham Jullie mangoes are a cross between the Graham and Julie mango varieties. They combine the size and shape of Graham mangoes with the sweet, fiberless flesh of Julie mangoes. Graham Jullie mangoes are highly sought after for their exceptional flavor and are used in various culinary preparations.
12. Green Mango: Green mangoes are unripe mangoes that have a firm, tart flesh. They are often used in Trinidadian cuisine to make a popular snack called “mango chow,” where the mangoes are diced and seasoned with spices, salt, and pepper.

These are just a few examples of the mango varieties found in Trinidad, each offering its own unique taste and characteristics, contributing to the rich mango culture of the country.