Research Document: The Mango | Sensory Geography and Social Ritual in Côte d'Ivoire Research Document: The Mango in Côte d'Ivoire Sensory Geography, Seasonal Ritual, and the Unprocessed Dessert Research Context: This document expands the sensory and biocultural analysis of elemental food practices to the mango in Côte d'Ivoire. Moving beyond the "recipe," it investigates the fruit's color, aroma, and texture as keys to understanding its cultural role, seasonal anticipation, and status as a shared, unprocessed staple that concludes a meal[citation:1]. I. Sensory Ethnography: Documenting Color, Aroma, and Texture A complete cultural documentation of the mango must capture its multisensory appeal, which dictates its use and value. These characteristics vary significantly between varieties and ripeness stages, creating a nuanced sensory lexicon. ...