Chiapas

Mango Pecan Tart

My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.

Pan de Arena

More like a pound cake, pan de arena’s texture is really perfect. When you slice it, it feels like it came from a professional bakery. With just the right amount of moist and just the right amount of crumbly. It may be that because the texture is so evenly moist and crumbly throughout, it got named after sand. Its taste is also so well balanced. Just enough sweetness and a buttery taste that gets nuanced, but not over powered, by lime zest and lime juice. Yet it doesn’t taste citrusy at all.