Mangoes are my favorite fruit. In the summer I try to eat one almost every day – and especially champagne mangoes, which are on practically every street corner in the East Village. With their kidney shape and creamy, foolproof sweet flesh, they are completely addictive – and packed with vitamins, antioxidants and minerals. The thought of adding anything to a mango for more flavor sounds silly. So the idea of smothering it in hot sauce, chili powder, lemon juice, and salt is just repulsive. But my friend Claire made me eat my words today as she introduced me to The Mango Lady at Union Square.
The unassuming stand, at the corner of University Place and 14th St, holds not much more than fresh mangoes in various stages of being peeled. Order a plastic container of cut mango and ask for the works – hot sauce, chili salt, and lemon (I like extra lemon) and you will discover one fine Mexico City specialty. It’s crazy good. Hot, sweet, soft, tangy, juiciness. All this fun for just $3. Tues-Sat, 10-4.