How to Clean a Carrie Mango for a Delicious Mango***No more Carrie Haters***

[palmcity]

I was a Carrie Mango Hater for the past 2 years. I would quickly peel the mango and immediately cut it and put it in my mouth as I did the other mangos. I then would experience a pinesol taste  (piney,pine tree resin, aka yuk) and would spit out the mess in my mouth. I questioned how so many could like this mango but knew it was too many people for it not to be really a good editable mango and it took 2 years to figure out the answer as to if I should harvest it early/late or why it tasted so bad to me and many others but not some people. Now for the Answer:::

This Mango and knife or cutting tool must be properly and carefully Cleaned of any resin with running water BEFORE placing it in your mouth. Also check your mango for any green areas left on the orange flesh under the peeling and cut these areas off also (especially at the top where the stem attaches). Then rinse again with running water. You may now cut if your knife is rinsed with water. Cutting the Orange flesh is fine and no piney resin will be released IMO as it was only in the green peeling and other green areas releasing the resin. You now are enjoying eating a fantastic good delicious CARRIE mango. Congratulations and enjoy. 

P.S. good news for those that previously top worked their Carries as they can easily get the lower branches of Carrie to grow new limbs.
I also found spooning after halving and rinsing was ok also if you like to use a spoon.



***The rinsing after removing all green is the key component in removing the piney resin taste****
***If you still think the piney resin taste is too strong, simply cut the flesh into smaller pieces and rinse each piece before eating and this will remove more of the strong taste. Keep doing this till you remove enough  piney resin taste till you are ok with eating it. Surprisingly the small pieces rinsed with water are still delicious and just weakened down to how you probably like it.*** With time you can simply rinse less if your taste change with time to get a stronger taste. 

[simon_grow]

Nice technique, I personally love the piney taste of Carrie and scrape the flesh off the skin as that portion has the most piney resinous taste.

Simon

[puglvr1]

Very interesting! I am one of those that doesn't like Carrie for those characteristics you mentioned...that piney, medicinal, herb after taste that I really dislike.

If I ever have another opportunity to try one I will do it the way you suggest...I'm willing to give it another try, thanks for the suggestion...

[bsbullie]

Nope, wont change my opinion. Its not the resin that makes me not like it.  Its the the flavor and the flavor of a Carrie is the flavor of a Carrie...yuck!

We wont even mention the texture... 

[Zafra]

What's unique about the texture of a Carrie?

[savemejebus]

What's unique about the texture of a Carrie?

you ever see a mama bird feeding a baby bird? basically that.

[Zafra]

hahahaha 

[DeeMango]

I find that Carries are great for Mango Lassi. They're too mushy for eating straight, but the resinous flavor is balanced well by the yogurt used to make Lassi.

[Tropicdude]

I have never tried a Carrie in the US.   I have tried them here on a few occasions,  I really liked the taste,  and the texture,    I do remember them being "melt in your mouth" but not mushy at all. as for the pinesol,   I thought Ice Cream was much more intense,   I had some that were a bit too much.     again this could all be because of climate and cultivation techniques used.   regarding the Ice Cream,  the ones from mature trees, from the farm were very good,  the one from my young tree,  had so much turpentine/pinesol taste, that I was burping that up the next day.

[Sleepdoc]

I like and appreciate Carrie in both taste and texture.  It is finicky mango and getting it right as far as picking and ripening is important.  I definitely wouldn't do all that washing, etc.   Off the main subject and onto Ice Cream mango - I think it's excellent, and yes, more potent flavor than Carrie.  IMO, better than Carrie and amongst my favorites.

[bsbullie]

I like and appreciate Carrie in both taste and texture.  It is finicky mango and getting it right as far as picking and ripening is important.  I definitely wouldn't do all that washing, etc.   Off the main subject and onto Ice Cream mango - I think it's excellent, and yes, more potent flavor than Carrie.  IMO, better than Carrie and amongst my favorites.

Did you fall out of a jackfruit tree and hit your head?

[palmcity]

I like and appreciate Carrie in both taste and texture.  I definitely wouldn't do all that washing, etc.

I was a Carrie Mango Hater for the past 2 years. I would quickly peel the mango and immediately cut it and put it in my mouth as I did the other mangos. I then would experience a pinesol taste  (piney,pine tree resin, aka yuk) and would spit out the mess in my mouth. I questioned how so many could like this mango but knew it was too many people for it not to be really a good editable mango and it took 2 years to figure out the answer as to if I should harvest it early/late or why it tasted so bad to me and many others but not some people. Now for the Answer:::

This Mango and knife or cutting tool must be properly and carefully Cleaned of any resin with running water BEFORE placing it in your mouth. Also check your mango for any green areas left on the orange flesh under the peeling and cut these areas off also (especially at the top where the stem attaches). Then rinse again with running water. You may now cut if your knife is rinsed with water. Cutting the Orange flesh is fine and no piney resin will be released IMO as it was only in the green peeling and other green areas releasing the resin. You now are enjoying eating a fantastic good delicious CARRIE mango. Congratulations and enjoy. 

***The rinsing after removing all green is the key component in removing the piney resin taste****

As you stated, "I like and appreciate Carrie in both taste and texture." And since you already like the Carrie Taste. I would have to guess that this is the piney taste as Simon mentioned he also likes' thus it makes sense that you would not want to RINSE off the Carrie which is all that is required to remove the piney resin taste after cutting off the green areas and skin.

I also found this Rinsing procedure beneficial in improving my liking of Madem Francis Mango. However, the orange flesh of the Madem Francis IMO is more fibrous and less tasteful than the almost fiberless Carrie orange flesh.

I am also fond of Honey; however I have a relative who will not eat Honey. He says it is only bee vomit to him with no enjoyment in eating.

It is an interesting note as to how winged creatures feed their young (birds, bees, etc.) often by carrying back the contents in their mouth or stomach since most do not have appendages for this purpose. Partial digestion breakdown does occur in some of these situations; often deliberately by nature for the benefit of the young.

This information is meant for people like myself who are willing to try new ideas and are willing to experiment and try to enjoy new foods and learn how to like a food that they once did not by simply preparing it differently. It is not meant to have people who like a Carrie Mango already with the piney taste mixed with the delicious orange flesh to rinse off the piney resin taste. It is also not meant for people like my relative to eat something that is psychologically repulsive to them with the thought of Honey equaling vomit.

Thank you Pug and Simon and the others who believe this information may be beneficial to some.

Please note on the thread if this helps you enjoy eating a Carrie if you are like myself and not fond of the piney resin in the skin and green areas surrounding the orange flesh.

[gnappi]

This information is meant for people like myself who are willing to try new ideas and are willing to experiment and try to enjoy new foods and learn how to like a food that they once did not by simply preparing it differently. It is not meant to have people who like a Carrie Mango already with the piney taste mixed with the delicious orange flesh to rinse off the piney resin taste. It is also not meant for people like my relative to eat something that is psychologically repulsive to them with the thought of Honey equaling vomit.

Thank you Pug and Simon and the others who believe this information may be beneficial to some.

Please note on the thread if this helps you enjoy eating a Carrie if you are like myself and not fond of the piney resin in the skin and green areas surrounding the orange flesh.

Thanks for those comments. I'm like others who are willing to try new things. If preparation changes a flavor profile then any information is good. I grafted a Carrie scion to my "East Indian" stringy, spicy seedling and it has exploded in growth far outstripping the host tree in size (think fiddler crab) and quantity and if past experience proves me right I'll be very happy I grafted it.

And no I did not fall out of a tree, but maybe some palettes are more sophisticated than others. Which belongs to whom will remain a mystery.

[zands]

I have always liked Carrie mango picked ripe and never care one way another about its alleged medical or resinous taste. All I know is that it has a unique flavor that I like and rate at 9 out of 10. Carrie has a good reputation here (Broward County) with people from India. I have asked them and they know this variety. Most people who have eaten my Carrie mangoes are immigrants or born of immigrants and they all like it. My take is the strong Carrie taste is too much for some American pale faces while people from other lands are more into strong tastes in general.

My Carrie tree came through this year while some of my others have been disappointments with our warm winter. Another reason for me to like and respect Carrie. I bought my Carrie tree in 3 gallon size 2008 at the Lowes in Turtle Creek near the Seminole casino. This Lowe's is good to check out this time of year because they get in a lot one gallon fruit trees that go for $8. Such as muscadine grapes, guava, blueberries, figs, bananas and more. I cannot guarantee what will be there but spring is when they have them. I can recommend Southern Home muscadine if you see it.

UPDATE!
I was just at the Lowes at Turtle Creek in Broward County and they had these in one gallon:
Mexican cream guava
Dwarf Cavendish banana
Nero Fig
Blueberries
Black Raspberry
No muscadines

Other Lowes might have these $8 x one gallon fruit trees from Apopka Florida.        Home Depot?..... I never see them there.

[bsbullie]

This information is meant for people like myself who are willing to try new ideas and are willing to experiment and try to enjoy new foods and learn how to like a food that they once did not by simply preparing it differently. It is not meant to have people who like a Carrie Mango already with the piney taste mixed with the delicious orange flesh to rinse off the piney resin taste. It is also not meant for people like my relative to eat something that is psychologically repulsive to them with the thought of Honey equaling vomit.

Thank you Pug and Simon and the others who believe this information may be beneficial to some.

Please note on the thread if this helps you enjoy eating a Carrie if you are like myself and not fond of the piney resin in the skin and green areas surrounding the orange flesh.

And no I did not fall out of a tree, but maybe some palettes are more sophisticated than others. Which belongs to whom will remain a mystert.

So is your name now Clint?  If you look, it was directed at someone else who would know why I said what I said.

Some need to not think they know why everyone posts what they post.

Oh, and I agree tastes are subjective and there us no right or wrong with what people like...however, by the same token, there is also a similar means that people can post what they dont like.  I agree that many love Carrie (a large number of Indian descent) I also know a number who dislike it.

[shot]

If you like carrie you should try a nice White Pirie I can eat a lot of those and the trees are loaded this year

[Cookie Monster]

Yep. It must be eaten at the right stage. I'd be willing to bet that the majority of the "carrie haters" simply have never had a carrie mango at the proper stage of ripeness. They should be eaten at first sign of give, when the skin is still mostly green. At that stage, the flavor is an outstanding mix of creamy sweet and tart. They also need plenty of calcium to develop that characteristic rich, full-bodied flavor -- so the guys growing in muck will generally have a harder time getting 5 star carries.

Nam doc mai is another one that has a particular stage of ripeness in which the fruit is an astoundingly delicious mix of super sweet and tart. If eaten too ripe, it's just goopy sweet.

I like and appreciate Carrie in both taste and texture.  It is finicky mango and getting it right as far as picking and ripening is important.  I definitely wouldn't do all that washing, etc.   Off the main subject and onto Ice Cream mango - I think it's excellent, and yes, more potent flavor than Carrie.  IMO, better than Carrie and amongst my favorites.

[pineislander]

I started eating mangoes with plain old wild side-of-the-road turpentine kidney mangoes in the Caribbean, you got what you got and when hungry and thirsty you learned it was better than nothing, then used your T-shirt to pull all the hair out from between your teeth. That gave me a great appreciation for finer mangoes but no problem tolerating any pine resin taste no matter how strong.

Similarly my Trinidadian, Thai, and Indian friends love unripe mango, the sourer the better for special salads, pickles, and relishes. It has been explained to me that culturally people had to make use of what they had and got accustomed to certain tastes when young, and the tastes of youth often become some of our most treasured memories later on.

[gnappi]

This information is meant for people like myself who are willing to try new ideas and are willing to experiment and try to enjoy new foods and learn how to like a food that they once did not by simply preparing it differently. It is not meant to have people who like a Carrie Mango already with the piney taste mixed with the delicious orange flesh to rinse off the piney resin taste. It is also not meant for people like my relative to eat something that is psychologically repulsive to them with the thought of Honey equaling vomit.

Thank you Pug and Simon and the others who believe this information may be beneficial to some.

Please note on the thread if this helps you enjoy eating a Carrie if you are like myself and not fond of the piney resin in the skin and green areas surrounding the orange flesh.

And no I did not fall out of a tree, but maybe some palettes are more sophisticated than others. Which belongs to whom will remain a mystert.

So is your name now Clint?  If you look, it was directed at someone else who would know why I said what I said.
Some need to not think they know why everyone posts what they post.

Since you double quoted and I'm in there.. get used to comments about YOUR public posts. Whether you agree with responses or not is of no concern, they're open to interpretation and comments. IMO, anyone who wants veiled comments to those that target one person needs to PM them.

[BajaJohn]

But those terpenes are soooo gooood!

[zands]

But those terpenes are soooo gooood!

For some laughs check out the above link folks. The YouTube video has a guy with a stoner voice claiming that drinking mango juice before smoking marijuana will intensify the high.

[palmcity]

Yep. It must be eaten at the right stage. I'd be willing to bet that the majority of the "carrie haters" simply have never had a carrie mango at the proper stage of ripeness. They should be eaten at first sign of give, when the skin is still mostly green.

The amount of strong taste that an individual can tolerate is certainly different for each individual. Ex. I like a lot of worchester sauce in my rice where as most people like less. My spouse likes less sauce she simply pours less into the preparation prior to eating and thus it is more dilute.

We can do the same thing for a Carrie mango by knowing it comes "full strength" of piney resin taste and full of sweetness. The weakening to your preference can be accomplished by peeling off all the green skin and all green area especially around the stem to mango fruit attachment followed by rinsing. If it is still to strong for your taste, simple cut it into smaller pieces and rinse prior to putting into your mouth. Most people should now be able to adjust the flavor down to the point that they are pleased with the taste. Just give it a try and keep cutting and rinsing if too strong a flavor for you.

I have been eating a lot of Carrie mangos recently and just finished another today that I let ripen inside to almost all yellow. I did notice the piney resin taste to now be a little stronger before rinsing so I guess it is "Super Full Strength" if all yellow external skin prior to peeling. But, it was easy to simply cut the pieces a little smaller and rinse again and I easily adjusted to taste to the way Cookie Monster likes it at the barely yellow with primary green skin look which has less piney resin taste in the yellow flesh vs the full yellow skin stage of ripeness. So I now think the perfect ripening time is a mute point and really does not exist in such a small window for the Carrie mango as long as you use the preparation of cutting and rinsing to decrease the strength if too strong for your initial tastes; I think they taste good from about any yellowing with primary green all the way to complete yellow external skin if you follow my preparation guidelines to suit your taste. 

[Mark in Texas]

Nam doc mai is another one that has a particular stage of ripeness in which the fruit is an astoundingly delicious mix of super sweet and tart. If eaten too ripe, it's just goopy sweet.

I'd add Mallika to that group.  Wife hates it but I'm thinking I haven't learned when to pick it.  When to harvest fruit is really an art.

[bsbullie]

Nam doc mai is another one that has a particular stage of ripeness in which the fruit is an astoundingly delicious mix of super sweet and tart. If eaten too ripe, it's just goopy sweet.

I'd add Mallika to that group.  Wife hates it but I'm thinking I haven't learned when to pick it.  When to harvest fruit is really an art.

Yup...if you dont know when to harvest, growing the tree means nothing.

[zands]

Nam doc mai is another one that has a particular stage of ripeness in which the fruit is an astoundingly delicious mix of super sweet and tart. If eaten too ripe, it's just goopy sweet.

I'd add Mallika to that group.  Wife hates it but I'm thinking I haven't learned when to pick it.  When to harvest fruit is really an art.

In India, mangos are picked quite green to avoid bird damage and the dealers layer them with rice straw in ventilated storage rooms over a period of one week.  https://www.hort.purdue.edu/newcrop/morton/mango_ars.html

I would try the above as an experiment w Mallika. "Quite green" sounds like too much but picking green just before it is going to ripen sounds good to me. Mallika is derived from Neelam mango, which I do have and I have had delicious ones and awful ones from the Neelam tree. I am going to try the green picking method above

Mallika, is the cross of Neelam and Dasheri -- from internet

Mallika used to be discussed here more and people said a bad one/picked wrong time I suppose/ tasted like a carrot