Kesar mango

While in the Curry Hill area of Murray Hill this past Saturday, we stopped by an Indian grocery store and picked up some Indian sweets. I inquired about the sign we saw outside the store advertising Indian mangoes, and the shop keeper said he did not have Alphonso mangoes, the most famous Indian mango, but he did have kesar mangoes. We already had quite a number of Ataulfo mangoes at home, so I didn’t really feel compelled to buy the kesar mangoes, which were $4 each. But after our purchase, the shop owner gave us one kesar mango as a gift. I was really excited by this and could not wait to try it out.

I actually filmed the mango tasting today, and it’s quite a peculiar mango: it’s more round in shape than the Ataulfo mango, and this particular one had a more pale yellow skin color. but once you cut it open, it reveals a more orangey color flesh. And THEN, once you cut into it and eat it, the flesh is juicier than the Ataulfo, which is more firm and velvety. The kesar mango bursts with juice, is not even the slightest bit fibrous. And when you bite into it, it’s extremely complex: citrusy, like an orange or tangerine, but then also rich and a little creamy like an Ataulfo, with hints of pineapple and and maybe even peach. Complex and juicy are the most accurate ways I can sum up the kesar mango flavor.

This taste only made me more wistful for travel to South Asia. Sadly enough, today we were originally scheduled to leave for Sri Lanka and Kerala in Southern India, and now all those plans have been cancelled because of COVID-19. This is even more depressing to eat this mango on this day.

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