Jani
I'm not trying to offend anyone I'm caribeno....I am explaining to my paisano the main reason. I know it's a generalization
None taken JF, just giving a different viewpoint in response to his questions about Caribbean mangoes. There's a lot that isn't known about mangoes there based mostly on these generalizations that get passed along.
Generally speaking, here in the DR. its all about the sugar baby, if its sweet, it doesn't matter how many strings it has. sweet = good. gradually some people are migrating away from traditional varieties, when asked over 90% of the time they will say "Banilejo" is their favorite, its almost un patriotic to say otherwise
. but when I look at the buyers at fruit stands, I see them buying Keitts, Pascual, Palmer etc.
I think there is a kind of imprinting that goes on. flavors we grow up with are what we tend to use as a reference. people around here grew up eating Banilejo, so when they try a new variety, they will be comparing it with what they "know" a good mango should taste like. same can be said about mama's spaghetti , its always the best.
this is why you will have Aussies comparing every mango to Kensington Pride. the same happens between India and Pakistan, each claiming theirs is the better mango, yes it could be pride, but you will also find this between different regions within India, Alphonso may be declared the King of the mangoes, but it is not the favorite of everyone in India.
To a person that grew up eating mangoes with a strong turpentine undertone, to that person, that is the ideal mango, and will compare all others to those he grew up on.
American ( generally ) like that sweet tart, this is why we have Apple pie made with Granny Smith apples, and Cherry pie, we like our lemonade, and Orange juice. Cranberries, strawberries, its about that balance between tart and sweet. In the DR its different, sweet is priority, less acid, less tart. Fibers are not a problem, because they never were as a child why would they be now?