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MANGO
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Description:
The mango fruit is native to India and is highly valued. Mango is considered to be the king of fruits. It is a large tropical fruit of which there are many varieties. Mangoes are typically oblong and greenish when raw and yellow, red or violet when ripe. The skin should be slightly supple. The orange juicy flesh clings to a large fattish nut, it is soft and sugary with an acid after taste. The mango tree came originally from Malaysia and has been known in Asia for a long time. It was introduced into Africa and then South America in the 19th century. In India, mangoes are available from April to June.
How to select:
Look for unblemished yellow skin blushed with red. Choose semi soft fruit with uniformly smooth skin. A couple of black spots are acceptable as these indicate a very ripe mango (the riper ones are sweeter). Mangoes with green areas will ripen at room temperature, although completely green fruit may not. Look for fruit grown in the United States, as imported mangoes are often irradiated or sprayed with chemicals banned in the United States. After they are fully ripe, mangoes keep a few days in the refrigerator.
Use:
Alphonso mangoes are the best variety used for dessert purpose in India. Several varieties of mangoes are grown in India for different purposes like pickling, making chutneys and drinks like aam ka panha. The sweeter varieties are used in desserts, cakes, garnishes, for puree (eaten by itself or with poories), milk shakes, ice-creams, fruit salads etc.
How to store:
Place in a paper bag at room temperature to ripen; store in plastic bag in the refrigerator for up to 5 days.
Health benefits:
Mangoes are not only delicious they are also rich in vitamins, minerals and anti-oxidants. Mangoes are high in fibre but low in calories and sodium. Mangoes are rich in vitamin A and have good amounts of vitamins B and C as well as Potassium, Calcium and Iron
Mango puree or pulp:
It is the pulp extracted from fully ripe mangoes. This is available both fresh and canned.
Mango Juice:
Mango pulp that is thinned down and is available in bottles or tetra packs. It is a popular drink and is also used to make mocktails.
Raw Mango / Kairi / Keri :
Raw mango is the unripe mango. It has a green outer skin and a firm white flesh that is sour. It is used to make pickles, chutneys and is also eaten raw. Raw mango pieces are also commonly used as a garnish for chaats in India.
Amchur Powder / Dried Mango Powder:
Mango powder is made from raw, sour, green mangoes called "Kairi" or "Keri". The unripe fruits are peeled and cut into thin slices. The slices are then dried in the sun, powdered or left whole.
Dried mango slices look like fine slices of shrivelled wood and are light brown in colour.
The powder is camel coloured, fine and has a tangy sour taste
Mango powder in India is used as a souring agent in chutneys, soups, vegetables, stuffings and lentils. It is especially used in tangy potato filling for samosas and savoury patties.
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