Why do Mangoes Taste so Good With Spice?

A few years ago, a huge trend on the internet was habanero mango salsa. Habanero peppers are one of the spiciest peppers in the world, falling on the heat scale with a 350,000 SHU. Mangoes and peppers have very different tastes, so what triggered chefs to pair them together? and what chemical reaction happens when you consume this odd combo?

First off, i want to touch upon some common chemicals found in peppers. Capsaicin is a pain reliever found in many of the most common spicy peppers such as jalepenos, Carolina reapers, and ghost peppers. There are also many pain receptors on your tongue.

Pain receptors are proteins that have a certain shape that only fit specific molecules. Some receptors have the correct shape for capsaicin to fit into, like a lock and a key. When a capsaicin molecule binds to one of these receptors, calcium ions (Ca2+) flood in. This flood of calcium ions triggers the release of neurotransmitters that send a message to the brain. Neurotransmitters are chemicals that are transmitted from one neuron to the next. The brain interprets this message as pain. To cancel the pain, the brain tells your body to drink water, milk, or anything NOT HOT. For peppers that aren't that spicy, there are less molecules of capsaicin, and less pain receptors.

In mangos, there is a organic substance present called "Tanin" which is an inhibitor. INhibitors block the active site where a molecule of capsaicin would usually go. That is why mangoes partially block out the heat of a pepper while preserving the flavor. That is why chefs pair peppers with mangoes.

GO ENJOY YOUR MANGOES WITH HOT SAUCE!!

Until next time,

friends!