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The market here in Pátzcuaro is awash in these aromatic tropical fruits, and it seems as if almost every vendor has one variety or other to offer. Prices are blessedly cheap: as low as 3 kgs for 10 pesos (about 6½ lbs for less than US$1.00). It’s a little too cool yet at our altitude of 7,200-ft for mangos to ripen, so most of the fruit comes from the coastal States of Nayarit and Colima, and the Tierra Caliente, the hotlands area that straddles the States of Michoacan and Guerrero to the south.
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The tiny ones shown in the photo at the right were called perlitas (“little pearls”) or niños (“boy children”) by the vendor, and commanded the highest price: 20 pesos per kilo. They are very good, with an intense perfume-like flavor, juicy, and a tiny pit.
But D.D.’s favorite is the Ataúlfo—delicate spicy-sweet flavor with a buttery texture and almost free of the pesky fibers that plague the flesh of the other mango varieties and send D.D. running to fetch the dental floss. Makes a great mango salsa with chopped mint, fresh-ground nutmeg and a splash of tequila!
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