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Tasting

News

Davis Food Co-Op Mango Mania Week!

June 14, 2017

Crespo Organic Summer Mango Mania #MuchosMangoes
Demo & Tasting Event
Sunday July 16th 11am – 1 pm

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News

Oliver’s Markets Summer Mango Mania – Demo & Tasting, Spotlight Ataulfo

June 14, 2017

Crespo Organic Summer Mango Mania #MuchosMangoes
Demo & Tasting Event; Spotlight Ataulfos
Saturday June 24th 11am – 2 pm

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News

Bi Rite Market Summer Mango Mania Demo & Tasting

June 14, 2017

Crespo Organic Summer Mango Mania #MuchosMangoes
Demo & Tasting Event
Monday July 3rd (4 – 7 pm)

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News

New Leaf Community Markets Summer Mango Mania Tasting & Demo

June 14, 2017

Crespo Organic Summer Mango Mania #MuchosMangoes
Demo & Tasting Even
July 8th -9th (12pm – 4 pm)

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🥭
Our Mango Harvesters are #CrespoPeople 🥭🌳❤️ !!

Our mango season is about to begin and we want to shine light on the people that make it possible to get Crespo Organic Mangoes from Orchard to Table.

Mango harvesting is one of those jobs that in theory seems like it would be dreamy. Waltzing through the mango orchards plucking ripe mangoes from the tree! In reality it is like that – sometimes- and sometimes it’s really hot and difficult and takes skill and precision. Like most jobs there are good and bad parts to it, but generally speaking the harvesters have quiet jobs. These skillful experts often move all over #Mexico with the mango harvest, gaining more money because of their expertise. Some harvesters start in Chiapas in late January and worth their way up with the entire Mexican #mango season, ending in Los Mochis Sinaloa🥭🇲🇽

Our harvesters are made up of a combination of the local community that surrounds us (over 4 generations) and some of the roving harvesters – most of which work with us all season and have for many seasons.

The mangoes are harvested at a specific maturity and the mango harvesters have like a mango picker whisper quality about them. It’s an expertise, the pickers excel at the precision choosing of the perfect maturity. All the mangoes in Mexican mangoes are picked by hand using a long mango “picking pole”. The picking poles have nets or buns attached to them, and a cutter that cuts the mango from the branch and the fruit lands in the net or basket, the harvester then they physically remove the mango from the net or basket and places it in a collecting container (in our case plastic totes). Depending on the varietal and the timing in the season of the orchard latex can run down the fruit once picked so the harvesters have to position, he mangoes in the bins precisely- the job is filled with precision

Fine Print: there are tons of little food safety protocols and procedures to this process as well which makes the work all that more complex and detailed! The pickers 🥭🇲🇽🌳❤️

#CrespoPeople #InTheOrchard #Grateful #WeAreTheMangoExperts #MangoJoy #EDJI #EDJII #MangoJoy

Well pruned trees provide ample opportunity for the beautiful blush tones, caused by rays of
sunlight moving through the canopy🥭🌳☀️

A healthy orchard is pruned every other year in the off season.

#InTheOrchard
#HechoEnMexico
#WeAreTheMangoExperts

Got no weekend plans? Whip up this delicious Mango Dulce De Leche #recipe 😋🥭!

Dulce de leche is one of Latin America’s most popular sweet treats. With the addition of #mangoes Nissa’s Mango Dulce de Leche #recipe has a tropical twist🥭

Mango Dulce De Leche
Makes about 1 cup

Unlike my other sugar-free mango recipes that rely solely on the natural sugars found in mangoes, this one incorporates a small amount of added sugar. The inclusion of sugar somewhat ensures the desired final texture is true to dulce de leche. You can choose to omit it, and for the most part, it still works, but occasionally, a grittier texture may emerge due to the varying/unpredictable water content in mangoes that seems to cause more seprate in the milk and mango solids.

But rest assured, it’s the natural sweetness of ripe mangoes that forms the main sugar backdrop for this mango dulce de leche. It cooks down sweet ripe mangoes and milk into the creamiest, dreamiest, and most luxuriously rich treat, infused with the warm, earthy notes of cooked mango sugars. Use this just as they do in Latin America—dolloped on, spread across, interwoven in… everything.

Ingredients:
2 ½ cups chopped mango
2 cups whole milk
½ cup sugar
½ teaspoon baking soda
1 ½ teaspoons vanilla

Method:
Combine the chopped mango, whole milk, and sugar in a blender and blend until completely smooth. Pour the mixture into a heavy-bottomed saucepan and bring it to a boil. Stir in the vanilla and baking soda, then reduce the heat. Let simmer uncovered, stirring occasionally, for about an hour. As it simmers, the mixture will gradually darken into a more caramel color, and the edges of the pan will develop a thin, cooked coating of mango solids.

At this point, stir more frequently to prevent burning and to ensure that the solids and liquids, that want to separate, cook conjunctly. Cook, while stirring often, for approximately another half hour, or until you achieve the desired dulce de leche consistency.

Transfer the mango dulce de leche to a bowl and allow it to cool. Keeps well refrigerated for up to 4 weeks.

#UnderTheMangoTree
#CrespoOrganicKitchen
#MangoJoy