Under the Mango Tree – Monty Norman
Ah, yes. This song takes me straight back to the first James Bond movie I ever saw, Dr. No.
I was probably a bit too young to be watching James Bond at the time, but my father was a fan, and as often happens with children, that rubbed off on me. Looking back, my parents probably discovered something very useful: if they put a Bond movie on, their little hurricane of a child suddenly became calm and completely mesmerized by the television.
So yes, James Bond movies became part of my childhood. And while I know some people might now be thinking about parenting philosophies and how or how not to raise a child, I think things turned out just fine. I landed on my feet. No regrets there. In fact, Bond helped me in an unexpected way.
I hated reading when I was young. Absolutely hated it. But the James Bond books somehow pulled me in. Suddenly reading became interesting. Not just in Dutch, but in English too. My older brother and sister even practiced their language exams on me, which meant I learned English, French, and a bit of German along the way.
Don’t ask me to explain the meaning of life in German though. French works a little better for me. Culinary school will do that to you. But wait… this long story does have a point.
The reason this song came back to me is the mango tree. Because today I want to talk about mangoes and more specifically, the different types of mangoes I’ve come across over the years.
Mango Season Chaos
If you’ve only ever eaten mangoes from the supermarket, you might not realize how wild mango season can be.
When I lived in the Caribbean, mango trees were everywhere. Not in tidy rows like an orchard. Just… everywhere. Along roads. In yards. Near houses. Sometimes towering above the streets like giant green umbrellas.
And when mango season arrived, the island exploded with fruit. They fell from the trees constantly. So many of them that the roads would sometimes be covered in mangoes. Instead of slipping on a banana peel like in cartoons, you could easily slip on a mango. And yes, I’m guilty of that as well.
The goats and chickens that are roaming freely on the island happily cleaned up many of them. Especially the ones that had been squashed by passing cars. Nature does not like waste. But the best ones never made it to the road.
The Mangoes You Don’t Eat… You Suck
The mangoes we had there were not the big supermarket ones most people know. These were smaller. Roughly the size of a large palm. Slightly kidney-shaped, turning beautiful shades of deep orange and dark red when ripe. And they were incredibly juicy.
Not “slice nicely with a knife” juicy. No. These were stand over the sink or outside and surrender to the mess juicy. You didn’t really eat them. You sucked them dry.
Mango juice running down your hands, your chin, sometimes your shirt if you weren’t careful. Completely undignified. Completely delicious. Your face covered in sweet golden juice.
That’s mango season.
Bush’s Mango Juice
One of my favorite mango memories involves a Haitian man I worked with. His nickname was Bush.
Bush and his wife made the most incredible mango juice I have ever tasted. Not the sugary kind you sometimes find in bottles. This was the real thing.
Fresh mangoes blended and roughly strained, thick but still full of pulp. Sweet enough on their own, so no extra sugar needed. Sometimes they added a hint of cinnamon from the bark or leaves of cinnamon trees growing nearby. It gave the juice a warm aromatic note that worked beautifully with the fruit. Served cold, with ice.
And if you liked it the way I did, a little spicy kick sprinkled on top. Sweet, cold, spicy, fragrant. A glass of Caribbean sunshine.
Mango Around the World
Mangoes are one of the most beloved fruits on the planet. They originate from South Asia, where they have been cultivated for over 4,000 years. In India especially, the mango is more than just fruit. It’s cultural heritage. From there, mango trees traveled across the tropics, Southeast Asia, Africa, the Caribbean, Central America.
Today countries like India, Mexico, Thailand, the Philippines, and Brazil produce enormous amounts of mango. Each region developed its own varieties and culinary traditions around it.
Sticky rice with mango in Thailand.
Mango chutneys and pickles in India.
Fresh mango salsas in Mexico.
Juices, sauces, and desserts across the Caribbean.
Where mango grows, people find creative ways to celebrate it.
Not All Mangoes Are the Same
The mango you see most often in supermarkets is the Tommy Atkins variety. It’s sturdy, travels well, and looks beautiful.
But flavor-wise? Let’s just say it’s… polite. Other varieties can be far more aromatic and sweeter. For example:
• Ataulfo (Honey mango) – small, creamy, intensely sweet
• Kent – juicy with very little fiber
• Alphonso – famous Indian mango with deep floral aroma
• Julie mango – common in the Caribbean, small and rich in flavor
Those small wild Caribbean mangoes I remember were incredibly intense. Sweet, slightly tangy, sometimes even a bit wild in character. Once you taste mango straight from a tree in the tropics, supermarket mangoes can feel a little… shy.
I actually haven’t eaten one since returning to the Netherlands two years ago. Well, actually, I tried it once. It was disappointing. The Caribbean spoiled me too much. That is when the difference between different types of mangoes becomes clear.
Growing a Mango Tree
Mango trees grow big. Really big. And they take patience.
A mango tree can take seven to ten years before producing fruit. Which means something beautiful: when you plant a mango tree, you often plant it not for yourself, but for the generations after you. It’s an act of patience.
A bit like olive trees in the Mediterranean. People plant them knowing they may never see their full potential. That kind of thinking feels rare these days. But it’s a beautiful reminder that food often connects us to the future as much as to the present.
Classic & Unexpected Mango Pairings
The classics:
• Mango lassi
• Mango chutney
• Sticky rice with mango
• Fresh mango salsa
• Mango in salads
But mango also loves a bit of adventure. Some unexpected combinations:
• Mango with chili and lime
• Mango hot sauce
• Mango with fish sauce (a Thai favorite)
• Mango in spicy ceviche
• Mango with grilled fish
• Mango with habanero peppers
Sweet fruit and heat from chili peppers are close friends. The sweetness cools the spice, and the spice lifts the sweetness. Balance again. Yes, I know I keep saying it.
A Few Fun Mango Facts
• Mangoes belong to the same plant family as cashews and pistachios.
• There are over 1,000 varieties of mango worldwide.
• Mango trees can live for more than 100 years.
• The mango is considered the national fruit of India, Pakistan, and the Philippines.
Not bad for a fruit that most people associate with smoothies.
A Little Thought Before the Last Bite
Mango season taught me something simple. When nature gives abundance, enjoy it fully. Get messy. Eat with your hands. Let the juice run down your chin.
Some things in life are meant to be experienced, not politely managed with a knife and fork. Those sticky, sunny moments are often the ones you remember. So now I’m curious.
How do you eat your mango? Knife and fork? Sliced neatly?
Or messy, face-covered-in-juice style? Do you have a favorite mango dish?
And if you’ve ever tasted one straight from a tropical tree… you probably understand why supermarket mangoes sometimes struggle to compete.
Until next time,
Stay sweet, stay juicy, and don’t be afraid to get a little mango on your face.
Yohan