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Mango time in Guatemala

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At this time of year in Atitlan and all over Guatemala the markets are overflowing with mangoes. Not to be confused with what the Guatemalan male affectionately and cheekily refers to a beautiful or a good woman as being a good mango…

Every year the pickup trucks come into town laden with mangoes from the coast. This is the best time for me to buy about 300 mangoes to keep in my freezer. The big baskets of this fruit come into the house and for a few days the fragrant smell of mangoes fill our senses. We peel them, cut them up, fill the big pots on the stove with it, a little sugar as a preservative and just bring it to a boil. After it’s all cooled down, we bag it in about 2 cup portions and fill small baskets which go into the freezer. Okay, now for the uses of in order of importance:

Throughout the year I use these bags of mango to make juice, mango chutney and mango/apple cobblers.

For juice, just put a bag of mango into the blender with some water and it is perfect at the end of the day, adding vodka is a definite plus!

At Jenna’s B&B in Panajachel, Atitlan, breakfast usually includes having chutney on the table. It’s delicious served with eggs, hash-browns or, I’ve also seen guests lather it onto my homemade bread…

Chutney Recipe:


4 cups of chopped peeled mango

2 to 3 onions, cut in strips

1/2 cup of raisins

juice of a lime or lemon

1 tablespoon of sliced ginger

3 cloves of garlic sliced and cut in strips

1 or 2 bell peppers sliced

2 cups of brown sugar

1 cup of vinegar

2 tsp of salt

1/2 tsp of cinnamon

pinch of ground cloves

1 tsp of tumeric and 1 tsp of curry powder

1/2 tsp of red pepper flakes, optional

1 tablespoon of cumin

Combine all the ingredients in a pot, bring to a boil and simmer for 1 hour stirring from time to time.

And voila!