The 2nd Annual Puerto Vallarta Mango Festival will be held at Lazaro Cardenas Park on Saturday, July 7th from 4:00 to 10:00 pm. The event and entertainment is free. Tickets will be sold for 25 pesos to sample your favorite dish or mango drink.
Join the Jay Sadler Project A.C., Club Rotario Puerto Vallarta A.C. and Sister City Highland Park, Il. as they raise money for various charities, the three organizations present the juiciest event: The 2nd Annual Puerto Vallarta Mango Festival. Come out and celebrate the sweetest produce of the summer - mangoes! - while enjoying various dishes made with the 'King of Tropical Fruit' provided by local restaurants and vendors, complemented by free live entertainment that starts with 5:00 Orquesta Escuela de Puerto Vallarta, 6:00 Hired Guns, 7:00 Da Crew, 8:00 Jose Carlos Olvera and 9:00 Alan Vallejo Garcia
If you think "THOSE dishes" you know a thing or two about this delicious fruit, think again. A visit to the festival will heighten your appreciation for what can be done in the name of mangoes. Try many dessert treats incorporating this Puerto Vallarta staple. See if you agree with who dishes out the best Mango cobbler, a dessert typical of the region.
So far, participating vendors include: Bahia de Banderas, Bar La Playa, El Torito, Escondida’s Sports Bar, Gringo Loco, Horizonte de Paz, India Gate, La Sanderia, Los Muertos Brewing, Mama Sirena, Murphy’s Irish Pub, Nacho Daddy, PV Cup Cakes, R.I.S.E., Savvy & Well, The Green Place, Tomatlan and Vallarta Botanical Gardens. More are expected. Some of the more than 20 dishes wings and draft beer, Pizza and draft beer, Cupcakes, Baked goods, Popsicles with and without vodka, Empanadas and chicken with mango as tasters
Did you know? Ask any Mexican to name his or her favorite fruit, and chances are the answer will be el mango. From very early spring until late summer, mangos are everywhere: stacked into symmetrical monotones ("mountains") in the markets, sold in the street on sticks, with the flesh cut to resemble flower petals, or in large glass jars in a spicy vinaigrette. Additionally, mangos are also used in cooking, especially in la nueva cocina, Mexican nouvelle cuisine. In the months from October to February, when fresh mangos are largely unavailable, they are well represented by a huge variety of prepared juices and drink mixes, gelatin, candy, fruit leather, sauces and pickles, both bottled and canned.
But such was not always the case. Mangos, like another Mexican favorite, rice, are indigenous to Asia, especially India, where they have been so basic a part of the diet for 4,000 years that the Sanskrit word for mango, am, means "provisions." From India, the fruit spread throughout the Far East, and was first brought to Mexico in 1775 by the Spanish galleons that regularly crossed back and forth from the Philippines to Acapulco. A century later, they were introduced to the Gulf coast area from the British Antilles through the port of Veracruz, an area that is famous for the mango variety most prized by Mexicans, the manila. The word mango is an adaptation of the Tamil name for the fruit, mang-kay.
Sinaloa, Nayarit, Jalisco, Michoacan, Veracruz and Chiapas are Mexico's most important mango growing and exporting states. Mexico has been the biggest exporter of mangos worldwide for several years, being only slightly edged out by China some years. (India is the world's largest producer of the fruit, but consumes a great deal of it nationally.) The most widely grown varieties in Mexico are the manila, a small, flat, green-to-yellow mango with a point called a beak at one end; the criollo or petacon, a large, sweet, round, reddish-orange version of the fruit; the Tommy Atkins and the Kent, very large, highly perfumed fruit, sometimes growing nearly to the size of small melons. These last two are called "Floridas" by Mexican mango growers, after the US state where they were first developed.