Mango
- The King Of Fruits
Mangoes are found
abundantly in the long hot summer months in India and now even here in
the US.
The first legal
shipment of Indian mangoes to the United States (US) in decades landed
at New York's Kennedy International Airport on 27 April, 2007; 18
years after lifting a ban. This was probably
the most eagerly anticipated fruit delivery ever for Indians living in
the US.
Truly
'the king of fruit'.
Below is a picture of the Mango Peti
or Box that was bought in Devon for $35 in May 2007. There
were 12 in a box. The mangoes were about the size
of a large fist, which did not impress me at all. The alphonso
mangoes that I have eaten in Mumbai used to be at least 2-3 fist
sizes. big. Although, the taste was
"out-of-this-world" ! They were delicious, sweet - fragrantly
citrus yet had the richness like saffron.
Inside the box............
Each mango was wrapped in a
mesh.
The Box was sealed tight
but had vents on the box. When I picked up the box it
did not have the strong alphonso mango aroma, I was used to. Once
I opened the box, washed and cut one of the fruits, it
sure was a treat to bite into the mango as it bought back memories
of my childhood.
Many Indian stores carry
South American mangoes and sell
them by the dozen. It
usually cost around $9.00 per case.
A
Comfort Food.
Mangoes really can make you feel better! Beyond being delicious and
rich in vitamins, minerals and anti-oxidants, mangoes contain an enzyme
with stomach soothing properties similar to papain found in papayas.
These comforting enzymes
act as a digestive aid and can be held
partially responsible for that feeling of contentment we experience
during and after our daily mango ritual. Yes, it is quite natural to
crave those mangoes!
A
Tenderizing Agent
: Mango, both in its green and ripe form is a very good tenderizing
agent due to these same enzymes, therefore ideal to include in any
marinade. In India they use a sour mango powder containing ground up
green mangoes called Amchur, both as a seasoning and tenderizing
aid.
As
A Good Source Of Fiber
: We all know the importance of fiber in our diets. If you are eating
your mango-a-day, irregularity will not be a problem for you. Research has shown that dietary fiber has a protective effect
against degenerative diseases, especially with regards to the heart;
may help prevent certain types of cancer, as well as lowering blood
cholesterol levels. An average sized mango can contain up to 40% of
your daily fiber requirement. For those of you who are physically
active, whether working out or constantly on the go, mangoes are also a
great way to replenish that lost potassium. Deliciously rich in
anti-oxidants, potassium and fiber - the mango is the perfect fruit!
Types
of Mangoes
Types
of Mangoes found in India
- Alphonso
- Ratnagiri
- Devgadh
- Kesar
- Batli
- Langdo
- Payri
- Rajapuri
Types of Mangoes
found in the US
- Irwin
- Kent
- Lippens
- Haden
- Alice
- Valencia
Pride
- Alice
All these
mangoes have their own different tastes. Some varieties of mango turn a deep red and gold when ripe, while other
varieties remain green. There are two classes, "low fiber &
high fiber". High fiber usually are for juicing and the low fiber
ones are the ones that are eaten. Top
How
to test for ripeness?
To test for ripeness press all mangoes gently;
they are ripe when the flesh gives slightly and the skin is starting to
slightly wrinkle. If the mango has black spots the mango is past its
prime.
Mangoes can ripen off
of
the tree. Because mangoes come in a rainbow of reds, yellows, oranges,
and greens, color is not the best way to determine ripeness. Sniff for a
fragrant fruity odor at the stem end, or squeeze very gently to detect a
firm yet yielding feel under your fingers.
To speed up the
ripening process, place the mangoes in a in a brown paper bag or leave
them in the box and keep them at room temperature, and then
refrigerate them when ripe.
Ripe mango is delicious served as is, in a fruit compote, as sorbet,
ice-cream or mousse. Firm-ripe mango makes an excellent salad
ingredient. Unripe mango is used for canned chutney, pickles and
relishes.
Top
How to cut a
mango?
To understand
how to cut a mango, one has to understand the insides of a mango. It
has a large seed/stone inside which is shaped just like the mango. It
is large and hard. The flesh around the seed is what is eaten and the
skin and the seed/stone is thrown away.
Stand the mango
tall. Since the seed is about 1/2 inch in the middle, start
cutting the mango 1/2 inch from the center and slice lengthwise. Do
the same to the other side. Now you should have 3 parts - 2
slices and one middle slice with the seed in.
Cut the outside slices
into 2 lengthwise. Suck on the skins and flesh to get the flesh out.
Then suck on the seed part and suck/eat the soft sweet
flesh. Top
How to eat a
mango?
Always rinse mangoes thoroughly before using. They are a distant
relative of poison ivy and the residue of sap from the tree on the skin
of the mango may cause an allergic reaction in some people.
You can use a
Mango Splitter to make life easy !
The sweet flesh
can be enjoyed chilled or at room temperature. It can be peeled and
cut into slices or cubes. The soft orange yellow flesh inside can be
enjoyed while the juice dribbles down your chin and on your wrists past your elbows. You
can even score the cut slice and scoop the flesh with a spoon.
Juicing mangoes in your
mouth...
Many mangoes
can be squeezed so that the pulp becomes soft inside the mango, then a
hole is made on the top of the mango and the pulpy juice is sucked
till all the pulp is eaten. Special juicing mangoes are eaten
this way - PLEASE
MAKE SURE THAT THE TOP OF THE MANGO IS CLEAN AND FREE OF SAP
Here are the
steps
-
Firmly
grasp a mango between your hands.
-
Firmly yet
softly squeeze and knead the mango, turning it around as you
squeeze the flesh inside into mush and juice. Take care not to
inadvertently puncture, rupture, or tear the flesh.
-
Bring the
mango up to your mouth and firmly bite down, creating a small hole
from which it is possible to suck the juice.
-
Suck firmly
and evenly and squeeze as you suck.
-
When
the juice is depleted, peel the skin and scrape its soft
underside.
-
Now you can
suck the seed and deplete it off of its juice.
Top
Mango
Milk Shake
- 1 lb mango
pulp = 1 Mango tin from Indian store
- 6 cups whole
milk or any milk of your choice
- 3
Tablespoons sugar
- 12 ice cubes
Put half of the
quantities of the above ingredients into the blender. Blend until
smooth. Make another batch. Serve chilled. Top
Mango
Salsa
- 1 large Papaya
- 2 large Mangos
- 1 medium Red
onion
- 1 medium Jalapeno
pepper
- 1 bunch Cilantro
leaves
- 1 medium Red
bell pepper
- 1
small Cucumber
- 1 teaspoon Cumin
powder
- 3
tablespoons olive oil
- 6 tablespoons
Lime juice
Peel and clean the
fruit. Cut the mango, papaya, cucumber, bell pepper and red onion into
small, equal sized dices. Finely dice the jalapeno and cilantro and
add and combine all ingredients well. Finish by adding the olive oil
and lime juice and season with the cumin and a pinch of salt and
sugar. Top
Mango
Ice-Cream
When it comes
to one of the very favorite ice-cream flavors that most Indians crave
for........you guessed it it's "Mango".
Well, here is an easy recipe for just that. Mango tins can be found in
many Indian Grocery Stores. You can buy the mango pulp tin on line.
You
may also use fresh
ripe mangoes.
Make sure that they are ripe and smell sweet. Remove the skin
and scoop the fruit out. Make a pulp by putting it in a blender. To
make this recipe you will need 14 oz of the pulp. Adjust the sweetness
as desired. Make sure the mixture is a little on the sweeter side as
the the mixture will taste less sweet when cold.
-
- 1 can
Mango Pulp.....choose the "Alphonso"
1 small can Condensed Milk
1 small tub of Cool Whip
- 1/2 cup
of Whipping cream
Quick Tip:
Choose a fat-free version of the Cool Whip to make it almost
"sin-free".
Blend all of
the above ingredients well using a whisk or blender and freeze.
Enjoy with a slice
of ripe mango or top with a dollop of cool whip.
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