Mangoes Quotes

“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen. If you are truly hungry for change, go out of your comfort zone and change the world.”
― Israelmore Ayivor, 101 Keys To Everyday Passion

“Do you remember the mangoes?" she asked. She thought she was whispering but the scratching of the pen nib stopped. "You must remember them."
She could hear him push the chair away from his desk, slowly stand and then lean against the wall. The floorboards creaked.
"The mangoes?" she asked again.
She could hear him breathing. He cleared his throat and then, quietly, said, "They were sweet, were they not?"
"It was a sweetness more intense than anything I have ever known."
And then the room fell quiet. The two sat listening to the familiar sound of each other's breath. Without words, there was comfort: a sonata, tone poem of silence and knowing.
After a time, Escoffier said, "The Hindus believe that mangoes are a true sign that perfection is attainable."
She thought of the mangoes with their smooth marbled skin, the carmine and field grass green of them, and then the flesh itself, that vivid orange, and then, each bite, the juice sliding down her arm.”
― N.M. Kelby, White Truffles in Winter

“It all seems so upside down. Upside down cake. I once had a spectacular mango upside down cake while on vacation in Jamaica. Drenched in caramelized mangos and saturated with Jamaican rum.”
― Jenny Gardiner, Slim to None

“Father never used a knife to cut mangoes, he would suck them.
He would eat several at a sitting, one by one, all varieties, sandhoori, dusshairi, langra, choussa, alphonso. He loved good food. Good chutney. He was right-handed but held a chapatti in his left; he scooped up the chutney with a torn bit of chapatti. If curried lamb was served, he liked gravy more than the pieces. He ate kebabs without a piyaz.”
― Jaspreet Singh, Chef

“He managed to find some mango varieties on the outskirts of Manila that he thought people might appreciate in Florida. His instinct turned out to be sharp when the carabao mango, as sweet as candy and not too fibrous, became known as the "champagne mango" in warm states that could grow it. Its slender body and buttery flesh shocked American taste buds that had never tasted anything so saccharine aside from pure sugar. The mango left such an impression on growers and breeders that its genes found their way into almost every American mango variety for the next century, the stuff of plant breeding dreams.”
― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats

“Although I don’t ever think I‘ll get enough mangoes in my life, eating one in the hot rain is one of the more perfect divine interventions. Mangoes will make you forget anything but mangoes.”
― Eve Babitz