It’s not that easy being green;
Having to spend each day the color of the leaves.
When I think it could be nicer being red, or yellow or gold…
or something much more colorful like that.
This song could have been written for young mangoes, as they slowly grow on mango trees, nestled in the mango flowers (!), blending in with the leaves and other ordin’ry things.
As we go into late summer, mangoes ripen, and take on the colours of red, or yellow or gold. They become such a luscious fruit, the essence of summer, humidity, sun, and heat like a warm blanket.
But each year, part of me looks back nostalgically on the green mangoes, appearing in the markets so briefly, like that moment between spring and summer. Green mangoes that are fresh and cool, rather than heady-tropical. As Kermit might have said:
But green’s the color of Spring.
And green can be cool and friendly-like.
And green’s the color of green mangoes.
And green can be crunchy and sweet-sour-like.*
* with apologies for the textual travesty
This year’s green mango season, I made the green mango salad from Naomi Duguid’s book, Burma: Rivers of Flavor.