5 different types of mangoes and what to use them for

When you eat a mango with chili or drink a glass of mango water, have you ever wondered what makes it so delicious? It turns out that there is a wide variety of mangoes used for different dishes; depending on the type of mango, there is a specific use to better exploit its flavor. Get to know the most consumed mangoes in Mexico and what you can use them for! The mango is a tropical fruit that originates from Asia, but it came to stay in Mexico through the Spanish conquest. Since then, in addition to becoming an important part of Mexican cuisine, it has also become one of people's favorite fruits; which type of mango do you prefer? Manila Mango There are more than a thousand species of mangoes in the world, and undoubtedly the Manila mango is one of the favorites. This is mainly due to its sweet flavor and low fiber in the pulp, which is also tender and smooth. The Manila mango is ideal for preparing desserts, making agua, and if you buy it green, its slightly sour flavor can be used for fish ceviches. Kent Mango If you are looking for a mango with soft pulp and low fiber, the Kent mango is ideal. This mango, full of flavor and juice, is the perfect ingredient for salads or to eat with yogurt and granola. Its shape is rounder than the former, and its skin can vary between dark green and deep red hues.Ataulfo Mango The Ataulfo mango is one of the softest and creamiest mangoes that people enjoy eating in slices. Its shape is small and oval but somewhat pointed, and unlike the Manila, it has a fibrous consistency. This type of mango is usually sold with chili and lime on street corners.  Tommy Atkins Mango This mango is predominantly dark red on its skin, but its flavor is not as sweet or intense; it has quite a bit of fiber, making its pulp more delicate. The Tommy Atkins mango withstands handling better and has high resistance to impacts, which is why it has a longer shelf life than other mangoes in the market. This mango is ideal for making marinades or sauces for fish, chicken, and meats. Champagne Mango The champagne mango is often confused with the Manila mango because its shape and color are very similar, except that it has thicker skin and its flavor is not as sweet, making it perfect for savory dishes and preserves, as long as it is well ripe. Have you tried all these types of mangoes? Which one is your favorite and what do you commonly use it for?