Beside the mango trees of the island

Báo Kiên Giang•17/06/2023

The mango orchard has been a part of my family for a long time, since my father was a child and saw the mango trees spreading their branches wide on the mountain. My family planted sand mangoes; the area and number of mango trees weren't as large as they are now, but it was enough for my parents to provide for our education. During the mango season, my father would whittle bamboo to make nets to pick the fruit. He would just stand under the tree and gently pull, and the mango would fall neatly into the net. Each sweet, ripe mango contained the hard work of my father.

The mango blossom season is intertwined with my childhood, bringing back so many sweet memories. Mango blossoms bloom quickly, almost without warning. Although the blossoms are not as vibrant, their fragrance is invigorating.

Every time the mango trees bloomed, we would gather the fallen blossoms to play pretend. The toys were simple: just pots, bowls, and plates molded from clay taken from the fields or along the canals behind our house. We were engrossed in this game from a very young age, so each of us knew how to mold pots, bowls, and plates professionally, making them look just like the real thing. That's all it took for us children to enjoy playing under the cool shade of the mango trees.

The mango season coincides with the beginning of summer each year; by April, the mangoes are mature enough and begin to ripen. Photo: THẾ ANH

My family grows mangoes, so we have no shortage of dishes featuring the flavors of mangoes from our mountainous region. Every child loves ripe mangoes, but green mangoes are just as delicious. Eating sliced green mangoes dipped in a thick, sweet and sour fish sauce with a few slices of chili peppers offers a delightful combination of sour, salty, sweet, and slightly spicy flavors, along with a crunchy texture. If you don't have the sweet and sour fish sauce, a simple bowl of salt or shrimp paste will also be very tasty.

Despite being busy gardening, my mother still makes pickled mangoes in fish sauce and sugar for the whole family to enjoy. My mother says you have to choose green mangoes with slightly firm skins, like the "cat mango" variety, for the best taste. After peeling, the mangoes are cut in half or quarters depending on their size, washed, and drained. The process of cooking the fish sauce and sugar until it thickens is very important. Finally, my mother pours the sugar mixture into the jar of mangoes along with a few slices of ripe chili peppers for a spicy, aromatic flavor and an attractive color.

Besides mangoes marinated in fish sauce and sugar, mango salad is also delicious. Cut off the stem of a green mango, rub it to remove the sap, peel the outer skin, wash it thoroughly, and then shred it into long, thin strips. For a crispier and tastier green mango salad, choose ripe mangoes that have just been picked from the tree. Each step in making mango salad requires skill. Put the shredded green mango and other ingredients into a clean bowl, mix well, then pour the salad dressing over it, mix a few more times, and let it sit for about 15 minutes to absorb the flavors before serving. This dish, though simple and easy to make, has a delicious and unforgettable flavor for anyone who tries it.

The mango season is associated with the childhood memories of the children of this island. Photo: THẾ ANH

After the Lunar New Year, mango trees begin to bloom, and after a few months, they bear fruit. The peak mango season coincides with the beginning of summer each year. By April, the mangoes are mature enough and begin to ripen. The mango harvest season is a very lively and bustling event.

Over time, my hometown of Tho Son has developed significantly. Thanks to hard work, the lives of the people here have changed for the better. The successive mango harvests have enabled the people to build spacious and cozy homes, paving the way for our future.

Nowadays, my father and my uncles and aunts who grow mangoes in the neighboring hamlets of Tho Son commune have formed a cooperative instead of each growing and selling independently as before. According to my father, thanks to joining the cooperative, mango farmers have guaranteed markets for their produce, resulting in more stable prices. Thanks to training in science and technology, people grow mangoes more scientifically, effectively managing off-season flowering and fruiting, leading to higher yields and production, and making people more attached to their mango orchards.

Farmers in Tho Son commune, Hon Dat district ( Kien Giang province) pack Hoa Loc mangoes to sell to traders. Photo: THUY TRANG

Today, Thổ Sơn sand mangoes are famous everywhere, and the people of my hometown are proud that this mountain mango has reached many places, allowing more people to enjoy it.

The mango season has returned amidst the chirping of birds and the hustle and bustle of life. I wish I could be a child again, to see the mango blossoms falling, to see the clusters of mangoes crowded together, or to hear the rustling of leaves carried by the wind to a corner of the garden, to relive once more the sweet memories of the mango season in the mountains.

THE ANH

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