Burro Mangoes
Estimated Inventory, ea : 0
Description/Taste
Burro mangoes vary in size and shape, depending on growing conditions, but are generally smaller than commercial mangoes. The variety typically weighs up to 250 grams and has a distinct oblong shape with a small, pointed beak, curved nature, and prominent neck. The fruits also exhibit a slightly flattened base, and the skin is semi-smooth, thick, taut, sticky, and leathery. When young, the skin showcases green hues, and as it ripens, it may develop yellow tones. Prominent lenticels are also scattered across the surface, along with dark brown-black markings that are only superficial and do not affect the quality of the flesh. Underneath the surface, the flesh ranges in color from green to yellow and has a fibrous, aqueous, and dense consistency. The flesh also encases a small white seed. Green Burro mangoes have a crunchy and chewy mouthfeel. The variety is edible when young or mature and has an overall mild and sweet taste with a subtle green, turpentine taste.
Seasons/Availability
Burro mangoes are available in the spring through fall, spanning from April through October.
Current Facts
Burro mangoes, botanically a part of the Mangifera genus, are a rare South American variety belonging to the Anacardiaceae family. The small fruits are categorized as a type of creole or criollo variety, meaning they were created from natural processes without extensive selection or intervention. Creole mangoes are viewed as more of a wild mango type compared to commercial cultivars that are bred for specific characteristics. Burro mangoes are thought to have originated in Colombia, and it is estimated that over 100 varieties of creole mangoes are growing throughout the country. The fruits are sold in their growing regions in local markets and are consumed at multiple stages of maturity. Burro mangoes are favored for their versatility in culinary preparations, especially when used in their young, green state.
Nutritional Value
Burro mangoes have not been studied for their nutritional properties. Mangoes, in general, are a source of vitamin C to strengthen the immune system, vitamin E to guard the cells against the damage caused by free radicals, potassium to balance fluid levels, and vitamin A to maintain healthy organs. Mangoes also provide magnesium to control nerves, calcium to build bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including zinc, fiber, and vitamins B1 and B2.
Applications
Burro mangoes have a mild, sweet taste suited for fresh or cooked preparations. The variety is primarily consumed when young and green, also known as biche mangoes in Colombia. Biche is a slang word used in Colombia for something that is “immature,” alluding to green mangoes being a young version of the fruit. Green or biche Burro mangoes are peeled and shredded into salads or eaten with a mixture of lemon juice, honey, and salt. The firm fruits are also cooked into soups and curries. In addition to using the variety young, Burro mangoes can be eaten out of hand once ripe, discarding the seed and skin. The fruits can be added to various drinks such as smoothies, cocktails, and shakes, or their juice is added to syrups and flavorings for sauces. Burro mangoes can be blended and frozen into ice cream and sorbet or infused into other desserts and baked goods. The fruits are also simmered into jams, jellies, and chutney. Beyond fresh preparations, mangoes can be dried into thin strips for extended use. Burro mangoes pair well with spices such as ginger, cinnamon, and nutmeg, citrus juice, and aromatics including garlic, onions, and chile peppers. Whole, unwashed Burro mangoes should be kept at room temperature. The fruits can be eaten at any stage of maturity and are recommended for immediate consumption after ripening.
Ethnic/Cultural Info
Creole mangoes are featured and promoted at the Malagana Bolívar Mango Festival in Bolívar, Colombia. The annual celebration, which has been held in the township of Malagana in the department of Bolívar since 1987, was created to unify the community and boost the local economy. Locally-grown creole mango varieties, including Burro mangoes, are showcased during the festival, and the fruits are prepared by residents in a variety of sweet or savory preparations. Sliced Green mangoes are popularly sold in small bags and are consumed as a snack with seasonings and citrus juice during the festival. Since its creation, the Malagana Bolívar Mango Festival has expanded and evolved to include live entertainment, traditional music, eating contests, and competitions such as the largest or weirdest looking mango. The event attracts visitors throughout South America and supports the local mango growers in the region to showcase their harvests.
Geography/History
Burro mangoes are descendants of mango varieties introduced into South America during the 16th century. Mangoes are native to Asia, specifically regions of India, and have been growing wild since ancient times. The genus Mangifera, as a whole, has been selectively bred for many generations to create improved varieties, and over time, mango cultivars were spread throughout Asia. Mangoes were carried from India to Africa in the 16th century and eventually made their way to South America through Portuguese traders. Mangoes were also introduced through the Spanish colonies along the western coast of South America. The exact origins of Burro mangoes are unknown, but the variety is considered a type of creole or naturalized mango in Colombia. The variety is hypothesized to have been created from natural genetic variability after mango trees naturalized in South America and is primarily localized to regions of Colombia, Ecuador, and Venezuela. Burro mangoes are sold at multiple stages of maturity in local markets and are typically foraged from trees growing in the wild. In Colombia, creole mango varieties are prevalently found between 0 and 1,600 meters in elevation in the departments of Córdoba, Cesar, Cundinamarca, Huila, Antioquia, Magdalena, Tolima, and Atlántico. Burro mangoes are not commercially produced and are only found in small populations in forests and home gardens. The Burro mangoes featured in the photograph above were sourced in Colombia.
