Mexico is among the world’s leading mango producers. According to information from the Mexican government, this tropical fruit is cultivated in 23 states, primarily in warm-climate regions between February and August, although specialists and vendors agree that April and May offer the most abundant harvests. During this period, the increased heat and humidity accelerate the fruit’s ripening, resulting in greater availability and better flavor for consumers.
In addition to its popularity in gastronomy, the mango also stands out for its nutritional properties. Consuming seasonal fruits helps reduce environmental impact by avoiding prolonged preservation processes and also allows for better absorption of their nutrients. In the case of mangoes, they provide vitamins A, C, and E, as well as folic acid, iron, calcium, zinc, and fiber—all important elements for the body’s proper functioning.
Source: oem
