Poma Mangoes
Estimated Inventory, lb : 0
Description/Taste
Poma mangoes vary in size and shape, depending on growing conditions, but are generally smaller than commercial mangoes, averaging 240 to 320 grams in weight. The variety has a distinct oval to oblong shape with one end featuring a small, tapered, and pointed beak, while the other end has a blunt, curved nature. The skin is semi-thick, leathery, taut, and smooth with a lightly textured feel. When young, the skin showcases light, olive 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 is ivory to white and has a firm, moist, and dense consistency. The flesh also encases a small central seed that should be discarded during consumption. Poma mangoes have a crunchy, crisp, and chewy mouthfeel when eaten young and green. The variety is edible at multiple stages of maturity and has a tangy, sour, tart, green, and subtly sweet taste.
Seasons/Availability
Poma mangoes are typically harvested between November and March. Additional harvests may also occur throughout the year in select regions of Colombia.
Current Facts
Poma mangoes, botanically a part of the Mangifera genus, are a Colombian variety belonging to the Anacardiaceae family. The seasonal fruits are favored for their distinct flavor, aroma, and texture and are sold throughout Colombian markets as a fresh-eating fruit. Poma mangoes are believed to be a partially wild, cross-pollinated variety locally referred to as a Criollo mango. Criollo is a general descriptor for several types of naturally developed mangoes in Colombia and these varieties are not selectively bred. Many Criollo mangoes have a higher citric acid content, allowing them to be consumed in their young green state for a tangier, brighter taste. Poma mangoes are one of the most popular local mangoes sold in parts of Colombia in their green state. This variety is prevalent throughout Cali, a city in southeastern Colombia, and is a well-known fruit sold fresh or prepared into various snack street foods. Poma mangoes are relatively rare and are not commonly found outside of Cali and the surrounding regions. They are also often mistaken with other green Criollo varieties. Within Colombia, the variety is known for its productive nature and is displayed in large piles in markets for use in fresh and cooked culinary preparations.
Nutritional Value
Poma mangoes have not been studied for their nutritional properties. Mangoes, in general, are a source of fiber to regulate the digestive tract, vitamin C to strengthen the immune system, vitamin E to guard the cells against the damage caused by free radicals, and potassium to balance fluid levels within the body. Mangoes also provide some zinc to help the body fight against various sicknesses, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, and other nutrients, including calcium and B vitamins.
Applications
Poma mangoes have a tangy, tart, and green taste suited for fresh and cooked preparations. The green mangoes are favored for their crunchy, bright nature and are often served raw with flavor enhancements such as salt, lemon or lime juice, or chili powder for a balanced taste. Poma mangoes are popularly sliced into strips as an on-the-go snack. The flesh is also cut and dropped into a bag or placed in a cup that can be carried for convenience. Green mangoes offer a distinct flavor compared to ripe fruits and are incorporated into salads and ceviche variations. In Colombia, the fruits are often eaten with condensed milk, gooseberries, lemon juice, and salt. Poma mangoes can also be blended into various juices and beverages or frozen in large pieces as a natural popsicle. In addition to fresh preparations, Poma mangoes are sliced, cooked into sugar, and frozen as a sorbet-like treat or they are stirred into soups and curries. Ripe Poma mangoes can be used in any preparation calling for mangoes. Ripe fruits can also be simmered into chutney, sauces, dressings, jams, jellies and other preserves. Poma mangoes pair well with other fruits including pineapples, coconut, bananas, and citrus, and spices such as chili powder, cinnamon, cumin, and turmeric. Whole Poma mangoes should be kept at room temperature until ripe. The variety can be eaten at any stage of maturity and are primarily eaten in their green state. Once ripe, Poma mangoes should be stored in the refrigerator to extend their shelf life.
Ethnic/Cultural Info
Poma mangoes are famously used in Cali, Colombia, to make mango biche, a popular street food. Mango biche is comprised of green mangoes that are sliced and marinated in a mixture of salt, lemon or lime juice, hot sauces, and other spices. The word “biche” is a slang word used in Colombia for something that is “immature,” alluding to green mangoes being a young version of the fruit. Each street vendor in Cali has their own method of preparing mango biche, and the crunchy green mango snack is valued for its bright, tangy, and zingy flavor. It is estimated that there are over one hundred varieties of Criollo-type mangoes found throughout Colombia and many of these varieties are locally used in their growing regions. Poma mangoes are prevalent in Cali, a city in Southwestern Colombia, and are an anticipated seasonal delicacy. Cali street vendors display green Poma mangoes in artfully cut patterns, making the peeled fruits resemble roses. These sliced fruits are displayed on the vendor’s carts in decorative arrangements to attract customers. Other vendors slice the fruits into thin, long strips and display the pieces in clear plastic cups. Mango biche is a favored summer snack that celebrates the use of locally grown fruits to create a complex blend of salty, sour, sweet, and sometimes spicy flavors.
Geography/History
Much of the history of Poma mangoes is unknown. The variety is believed to be native to Colombia and is a descendant of mango varieties initially introduced to South America during the 16th century. Mangoes, as an overall species, have origins in Asia, specifically regions of India, and have been growing wild since ancient times. The genus Mangifera has been selectively bred for many generations to create improved varieties, and over time, mangoes 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. Poma mangoes are considered a type of Criollo or naturalized mango in Colombia. The variety is hypothesized to have been created from natural genetic variability after mango trees were planted in South America and is primarily localized to regions of Southwestern Colombia. Poma mangoes are mainly sold in their green state in local markets and are foraged from trees in tropical to subtropical, humid regions. Today, Poma mangoes are found in Cali, Colombia, and may also be grown in the surrounding areas of the Valle del Cauca department.
