Also Known as
Manga, Aam, Kairi.
Considered to be the King of fruits, Mango is popular amongst all ages. It comes in countless varieties and is consumed when it is unripe (kairi) and when it is ripe. Raw mango is always green. Ripe mango varies in size and colour. It can be yellow ,orange , red or green when ripe. Unpeeled mango gives off sweet smell. When it is peeled, it has fleshy and juicy yellow coloured pulp. There is a single , oblong and flat seed in the centre.
Mango has a large pit in the centre and so it is difficult to cut through it. Starts cutting through mango lengthwise down the side of pit without peeling. Run the knife vertically and then horizontally on this mango piece to mark it. Invert the skin and run the knife at bottom of scoring marks, just at the line of skin and chunk will fall off easily. The mango pieces can even be chopped with the skin according to recipe requirement. Finely chopped mango pieces without skin are usually used as topping for ice-creams. Roughly chopped mangoes without skin are used to make puree, milk shakes, lassi or aam ras. Finely chopped pieces of mango are used to make mango curry, chutneys and yogurt curry (kadhi). Mostly all recipes demand the mangoes to be peeled. Mango pieces with skin are only used in making pickles.
Grate a mango using a grater. To grate it thick use the medium sized grater and to grate it thin use small sized grater. Chundo or grated mango pickle made with salt and seasonings is very famous pickle from Gujarat. Green mango salad is prepared by mixing grated mango, grated carrot and bean sprouts with soy sauce, lemon juice and minced garlic. Mango Pachadi, chutneys etc are few of the things that can be prepared from grated mangoes.
Without peeling, cut the mango lengthwise close to the pit, score flesh into squares about 1/2- to 3/4-inch in size, cutting it just little above the skin. Gently push the mango piece inside out, pushing fruit cubes up and apart. Cut chunks from the skin and get cubes. Medium Cubes of mango with skin are widely used in pickles. Use in raitas, desserts, fruit platters etc.
Mango juice is conveniently prepared at home. Peel the mango, cut all the pulp around the seed with knife. Put this pulp in juicer and add required amount of water to make it thinner according to the recipe requirement. It makes a soothing and refreshing drink in hot summer. Elaichi (cardamom) can be added to mango juice. Aam Ras( thick mango juice) is popular in India which is eaten with Puri. Mango juice is also used to prepare lassi, milkshakes, muffins and jams.
Mango strips can be easily cut by following a simple method. First cut the slice of mango around the pit. Vertically score the mango pulp without cutting the skin. Invert the skin and the strips will bulge out and cut just little above line of skin. Strips can be cut out with the skin too. Mango strips without skin are mostly used to prepare famous aam-papadi. Dried mango strips with skin are dried and used to make pickles. Mango strips without skin are used to garnish mango juice and milkshakes. They are also added to morning breakfast bowl of muesli or cornflakes with other fruits. Mango strips are used to garnish cakes, ice-creams and falooda.
Riped peeled mango
Lay the mango on its flat side and start cutting it lengthwise, working around the solid pit and peel off the skin. This piece can be cut into thin or thick slices as desired. Slices of mango are relished in every corner of India and world. Mango-Papaya jam can be prepared easily by tendering thin mango and papaya slices in boiling water with sugar till thick and packing it in sterilized containers. Mango slices are often served as an accompaniment with chicken and meat. Mango slices are also used to garnish salads.
How to select
Always pick the mango with fibrous and firm skin. Ensure there are no blemishes or black spots on the skin. Never select an overly ripe mango. Always select fuller and rounder mangoes which usually have deep colour. Check the area round the stem, if it is plump and round, it indicates that the mango is ripe. A ripe mango gives off sweet smell even when it is unpeeled.
· Commonly in India, mango pulp is squeezed to make Aam-Ras(thick juice) which is eaten with puri.
· Ripe mango pulp is cut into thin layers and folded to make bars which are known as aam-papadi or aamvat
· Dried strips of ripe mango combined with seedless tamarind are also popular.
· Ripe mango pulp can be diced or crushed and used for topping ice-creams and custards.
· Mango pulp is used to prepare refreshing mango milkshakes.
· Mango Lassi(blend of beaten curd and mango pulp) is a widely prepared in North India during summer season.
· In Kerala, ripe mango pulp is used to prepare mambazha kaalan in which ripe mango pulp is cooked in yogurt and coconut gravy.
· Mango sambhar can also be prepared by adding mango pulp, mango pieces and tamarind juice to toor dal(kind of lentil)
· Mango Thogaiyal is prepared grinding mango pulp, red chillies, salt, asafetida and frying it lightly in sesame oil and mustard seeds.
· To make Mango Rice, grind coconut, mango pulp, red chilly powder and salt into a fine paste and add it to the cooked rice. Then lightly fry this rice-mango mix in oil with mustard seeds.
How to store
Keep unripe manogoes at room temperature covered in paper bag to ripen which can take up to weeks. Ripe mangoes can be refrigerated for up to 2 weeks.
· Mango has high iron content, so pregnant women and people suffering from anemia are advised to consume it regularly.
· It combats acidity and improves digestion.
· It also helps to unclog the pores of skin.
· Mangoes contain phenols which are high in antioxidants.
· Mango is rich source of Vitamin A and Vitamin E which helps hormonal system function efficiently.
· Selenium is also present in mangoes which provide protection against heart disease.
· Mango is high in calories and carbohydrates, so it is good for people who want to gain weight.