- Food and Cooking
Mango - The King of Fruits
The King of Fruits
The Mango, fruit of the mango tree, is a fleshy drupe, is about 6 in. (15.2 cm) long and has thick greenish to yellowish-red mottled skin, pale yellow to orange-red flesh, and a large seed which is edible when cooked.
This fruits are luscious, aromatic, and slightly acid. Comparable in importance to the apple of Europe and N America, they are a very important food source for millions of populace of the tropics.
The mangoes are round, oval or kidney-shaped, depending on the variety. These fruits are eaten fresh (green or mature), habitually as a dessert fruit, and are also cooked, dried, and canned. Its orange-yellow flesh is often mild-flavored like the peach, which has earned it the nickname "the peach of the tropics." Mangoes are used in chutneys, jellies, and jams.
Mango tree is raised by grafting and budding and to a lesser extent by seed. It is classified in the division Magnoliophyta, class Magnoliopsida, order Sapindales, family Anacardiaceae.
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Mango is the national fruit in three countries: India, Pakistan, and the Philippines.
The mango is originated from south Asia, mainly Eastern India and Burma. It spread initially in to Malaysia, eastern Asia and then to eastern Africa. Mangos were brought in to Santa Barbara (California) in the year1880. At present, the mango exists in two races, one from India and the other from the Philippines.
The Indian variety is intolerant of humidity, has flushes of bright red new growth that are subject to mildew, and yields monoembryonic fruit of high color and normal form. The Philippine variety tolerates extra moisture, has pale green or red new growth and avoids mildew. Its polyembryonic fruit is pale green and lengthened kidney-shaped.
Mango is now cultivated in frost-free tropical and warmer subtropical climates; approximately half of the world's mangoes are produced in India alone. Even if India is cultivating largest amount of mangoes, it accounts for less than one percent of the international mango trade, consuming the largest part of its own output.
Mango trees make attractive landscape specimens and shade trees. They are upright and fast growing with enough heat and the canopy can be broad and rounded, or more upright, with a fairly slender crown. It is eventually a large tree, to 65 ft., but commonly half that size in California.
The tree is long-lasting with some specimens known to be over 300 years old and still fruiting. In deep soil the taproot goes down to a depth of 20 ft, and the plentiful, wide-spreading feeder roots also send down many anchor roots which go in for several feet.
Mango is also being cultivated in Andalusia, Spain, which is one of the few places in mainland Europe that allows growth of tropical plants and fruit trees. Many mango cultivars are easily cultivated using grafted saplings, ranging from the "turpentine mango".
The leaves are dark green above and soft below, commonly red while young. The center rib is pale and noticeable and lots of horizontal veins distinct. Full-grown leaves may be 4 to 12-1/2 in. long and 3/4 to 2 in. wide, and are normally borne in clusters divided by a length of exposed stem bearing no buds.
These bare stems mark following flushes of growth. All flush of growth will harden off to a dark green color prior to the next flush of growth begins.
The flowers are formed in terminal panicles 3.9-16 in. long; each flower is very small and white with five petals 0.20-0.39 in long, with a soft and sweet aroma suggestive of lily of the valley. The fruit takes three to six months to mature.
Nutritional Information - (Per 3.5 oz/100g)
water = 82%
protein = 0.5 g
fat = 0.3 g
Carbohydrates = 17 g
calories = 65
Good source = potassium.
Sources = vitamin "A & C"
Properties: Mango is not quite ripe is said to be laxative. Mango skin can cause allergic cutaneous reactions and irritate the skin and the mouth (on some persons).
World Wide Mango Production
Country Rroduction (Millions of Tones)
People's Republic of China 4.2
World total 34.9
Photo Credit: Flickr Under Creative Commons License
The Alphonso mango grown in the Konkan region and in Devgad in India is the most costly and these are measured the best among Alphonsos.
The Alphonso mango, named after Afonso De Albuquerque, a Portuguese explorer and military strategist who led many Portuguese invasions in the 1600s is grown in parts of India and is considered to be one of the best mangoes in the world.
De Albuquerque carried it with him on his many travels to Goa in India and it was eventually transplanted there in Porthugal. In Goa, the people called this mango "Aphoos" and in Maharashtra it became "Hapoos".
The good quality Alphonso mango is grown in the south part of Ratnagiri, the south northern regions of Sindhudurg and Pune region in Maharashtra. The southern regions of Valsad amd Navsari in Gujarat, and in the Amalsad region of India are also famous for Alphonso mango cultivation.
The Alphonso mango weighs approximately 10 ounces and is yellow in color with a pinkish tint. It is about five to six inches long, and is said to have a very adorable aroma and taste. This mango is often grown organically which also allows it to demand a greater price.
A typical Alphonso mango orchard will give enough income from the fifth year. After that a good profit can be made, rising every year as the tree produces more and more mangos. A five-year-old tree may yield 70 - 80 fruits but by the time an Alphonso mango tree arrives at thirty years old, it could be producing 2500 mangos each season.
Mango Pickle Recipe
Mango is often eaten plain or used in fruit salads, cereals, ice creams, yogurts and sorbets. It is made into jam, coulis, marmalade, juice, jelly or compote. In some places like Asia and the Caribbean, it is consumed as a vegetable, when still immature (raw or cooked).
It can be used in soups and sauces. Completely ripe mango is tasty with poultry, ham, duck, fish and legumes. In India, green mango is a fundamental ingredient in conventional chutneys and pickles Here below you can learn mango pickle making. This pickle can be used immediately or it can be preserved for 15 to 20 days.
- Cook time: 1 hour
- Ready in: 1 hour
- Yields: 20 persons
- 1 kg - Raw Mangoes
- 2 tsp - Red chilly powder
- 1 tsp - Asafoetida
- 1 tsp - Turmeric powder
- 1 tsp - Mustard
- 1 tsp - Methi (fenugreek)
- 5 tbsp - Oil
- Salt to taste
- Heat the oil in a pan. Add mustard and wait for it splutters. Immediately add the mango cubes and turmeric powder. Cook for four to five minutes. Add chilly powder and stir well. Add asafoetida, methi (fenugreek) and salt. Stir well. Your pickle is ready.To Top ⇑
How to Cut a Mango - Vid
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After fully ripe, the mango may still be somewhat difficult to eat, as it is very juicy. Mango is best served either in long slices or in bite-sized cubes. They are still somewhat solid when ripe, and are also fibrous, self-possessed of many long thin fibers that simply get stuck in between the teeth.
There is a clear taste difference between mangoes purchased in stores, in areas where they are not cultivated. Generally imported mangoes are picked unripe and allowed to ripen in transit. They do not reach the sugar levels, and that's why the sweetness is not up to the level, of a freshly picked mango. If you are visiting a country where mangoes grow, try them fresh, as they are far excellent to the supermarket mangoes.
Sweet and Sour Dry Mango Chutney - Vid