Mango (El salvador fruit)

Mango is a tropical fruit abundance in El Salvador. Can be of various kinds, but the most common in the country are the magicians Creoles, better known as “Indian mangoes”. His season is between February and May.

They can be found in three states: Green, spices and ripe. The green mangoes to be eaten in excess can create a sense of destiemple on teeth because of its sour taste. They are usually accompanied with salt, alguashte (ground pumpkin seed) and chile.

This delicious fruit is also known as “the peach of the tropics. Preparation is ideal for refreshing and vitamin juices to which is added lemon or lime and also to prepare jams, pastries and ice very nutritious. With firm textured fruit , green and immature can make jams.

The mango contains vitamins A and C and is a good antioxidant, able to neutralize free radicals and to equip the body of a defense power against cell degradation.

Honey Mangoes
(Traditional recipe of Chalatenango)

Ingredients: 20 mangoes seasons, anise, cinnamon sliced ​​a sweet brown sugar, 1 1/2 liters of water.

Procedure: Place water in a saucepan along with cinnamon, anise and sweet brown sugar until boiling. Apart peel the mangoes and then make small cuts with the knife to achieve greater penetration sweet to his seed. Having boiled sweet waste with other ingredients, you should add the handles and lid on the pot to let it cook for one to one and half hours at low temperature. Then uncover to achieve your complete conservation and reducing the liquid or honey, a way to achieve maximum flavor of mangoes. Then, just before serving, can also go with chilate.