Coconut Cream

Let's talk about Coconut Cream, one of a slew of mango varieties to emerge from Walter Zill in Boynton Beach. I've had one in the ground since August, 2013. I stripped its fruit and tipped it the past two seasons, but by the end of this summer it should be my height with close to a 2-inch trunk, so I hope for production next season.

I tasted my first Coconut Cream mango last Monday, courtesy of MRFC Secretary Josh Starry, who acquired some of the fruit on Pine Island. It was an excellent mango, indeed. The texture is fiberless and indeed could be called creamy. The flavor has a pleasant but not overpowering element of coconut.

Of course the Coconut Cream variety has been discussed at the Tropical Fruit Forum. One thread begins with a poster euphoric over his first tasting of the fruit. His description:

As for the taste, it was absolute perfection. I love anything coconut flavored and this mango tasted so much like coconut. I couldn't believe how strong the coconut flavor was in this Mango. It was also completely fiberless and super creamy; it felt as though it left a buttery sensation that coated the inside of my mouth (no complaints here). There was no chalkiness, woodiness, or even scant fiber. Zill's truly created a masterpiece.

It was the best mango I have ever tasted and I am sure that this was not even a Coconut Cream mango at its best. I am so looking forward to tasting a fully grown and properly ripened Coconut Cream mango.

(The next poster on the thread quipped: But did you like it?)

As on most discussion boards, the TFF crowd never agrees on anything, and the dissenting opinions are there to be found:

When I first tried the CC mango, it smelled heavenly. I was impressed that it actually did have a creamy, coconutty flavor. Eating it by itself, with no other mangos on the table, it was delicious... as well as unique and special. That combined with the buzz surrounding it made me feel like it was a top mango.

At the Palm Beach Rare Fruit Council tasting a couple weeks ago... one thing that struck me was how the E-4 mango tasted way more coconutty and tropical. It was like E-4 was "the Real Coconut Cream." Then when trying CC alongside several other tasty mangos... I realized that there were other mangos that tasted better. The CC was still excellent but it paled in comparison to top tier fruits like Lemon Zest and Fruit Punch that really inspired my tastebuds.

Now for one of the forum's most noteworthy experts. Often rude and bullying, but not easily impressed and he does know his mangos:

I have eaten umpteen (way too many to count) Coco Cream over the last few years from well established trees (not 3 to 4 year old plantings from its 3 gallon release) and in a word, yes, they are outstanding and top tier. As with all mangoes, they do have their flaws. They have a very high sugar content and they go from ripe and delicious to overripe and somewhat fermented somewhat rapidly.

You can take your pick. Many factors go into the taste of a fruit, and even the same tree can vary from year to year with weather conditions, so fine gradations seem rather meaningless. One thing is for sure--- all except coconut-haters should find this a delicious mango.