Once the star island of the sugar trade, the tiny Caribbean island of Nevis now produces something even sweeter: an overwhelming surplus of mangoes. Branches hang heavy with them over the narrow roads that wind around the island; fallen fruit stays only a few minutes on the ground before the wild donkeys and monkeys that roam the island snatch it up. Something about the island’s climate and soil has led it to play host to thousands upon thousands of mango trees, sporting the indigenous Nano variety—fibrous and complex, with undertones of papaya—the much-coveted Amory Polly, favored by Nevisians for its sweetness, or some 42 other kinds of mango. But if you want to taste the fruits of this mango paradise, you’ve got to get there first
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