Here in New York City, Indian mangoes are still hard to find. Occasionally a few boxes of Alphonso or Kesar mangoes turn up, perhaps in an Indian grocery in Jackson Heights. But they’re usually mealy, flavorless, and overpriced. Walk into a food market in India during mango season (April-June, roughly), and the sweet aroma of ripe mangoes will greet you at the door. You’ll find at least a dozen different varieties of mango in any market there—much like the apple section of an American grocery store, but so much better. Neelam mangoes—small, buttery-smooth, fiber-free, and honey-sweet—are my favorite. But in New York, I’ve learned to enjoy Ataulfo mangoes from Mexico and Haiti. They’re easy to find here and, except for their annoyingly fibrous innards, are very similar to Indian Alphonso mangoes. There are many different ways to eat a mango—some more polite than others. But if you prefer to skip the knives and… Read More