History,
Native from north-easter India, the mango tree, Mangifera indica, is tall (30 to 40 meters) and grows under tropical climate. Flowers are blooming after the dry season giving birth to the fruits that needs 4 to 5 months to fully ripe. Today, mango is cultivated in all tropical countries and several hundreds of species are known but only a few are commercialised. The fruit is big, the skin colour varies from specie to specie, the meat is yellow-orange, juicy, sweet, fruity and slightly floral. Mango is consumed as is, as a dessert or in ice-cream, sometimes in salted dishes in some cuisine traditions and brings a fruity and tropical touch in any drinks.
Tasting Notes,
Nose: Typical of fresh, fruity and fully ripe mango.
Palate: Fresh and fruity attack. The flavour of green mango and stone develops in the back of mouth give complexity and the sensation to eat the real fruit. Then comes the sweet notes of the ripe mango flesh with a sulfur after taste characteristic from the mango.
Native from north-easter India, the mango tree, Mangifera indica, is tall (30 to 40 meters) and grows under tropical climate. Flowers are blooming after the dry season giving birth to the fruits that needs 4 to 5 months to fully ripe. Today, mango is cultivated in all tropical countries and several hundreds of species are known but only a few are commercialised. The fruit is big, the skin colour varies from specie to specie, the meat is yellow-orange, juicy, sweet, fruity and slightly floral. Mango is consumed as is, as a dessert or in ice-cream, sometimes in salted dishes in some cuisine traditions and brings a fruity and tropical touch in any drinks.
Tasting Notes,
Nose: Typical of fresh, fruity and fully ripe mango.
Palate: Fresh and fruity attack. The flavour of green mango and stone develops in the back of mouth give complexity and the sensation to eat the real fruit. Then comes the sweet notes of the ripe mango flesh with a sulfur after taste characteristic from the mango.
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