Mango

There are hundreds of different varieties of mango in the Caribbean. They range in size from plum-sized to some that weigh more than 1 kg (2 or 3 lb). Smooth-skinned, these fruit can vary in colour from green through to yellow, pink and bright red. Mango is generally eaten raw, when ripe, as a dessert or the pulp is puréed and sieved and then made into a refreshing drink. It can also be stewed, made into chutneys and pickles when unripe. Some of the most popular varieties are: Pa Ouis, Julie, East Indian, Bombay, Sugar and Alphonse.