Mexican mangos are rich in Vit C and fiber, in addition to sugar. This display is at the Ocean Wegman’s on May 15, 2015 . Blogfinger photo ©

Tsai is a manager at the Ocean Wegmans, and I have known her since they opened.  I once wrote about her because she is an expert at making Kosher style chopped liver. She told me that only the Jews and the Chinese would dare eat that stuff.   But don’t tell the French that foie gras is actually liver.

I usually see Tsai  doing her manager’s job, however today she was in the produce department—shopping.  She was gently feeling the contours of  some beautiful reddish-yellow fruits that are prominently displayed in front of the store.  “You must try these mangos,” she said,  “They are incredibly sweet.”

I asked her to select one for me, and she deftly squeezed a few before handing me one.  Tsai is an expert in every Wegmans department including bagel baking, so I trust her judgement.

The mangos cost $2.50 but they are a  treat worth trying.  These mangos from Mexico are  “tree ripe” which means they are picked when they are ready to eat, not when they are green.  The display had one section of fruits ready to devour now,  while another batch would be ready in one to two days.

All you have to do to these mangos is peel them and remove the big pit. Then they are ready to go.  I brought one home,and Eileen peeled it and cut it into slices. They are excellent, but they will go fast.

Mexico is famous for a number of crops that you can smoke or eat or drink, but this one is especially delightful.  And buy a couple, because it takes two to mango.

Y. RADIER:  “La Paloma Tango”