While many argue that the best way to enjoy a mango is simply sliced, there is another lot that begs to differ. This fruit has taken myriad forms and now presents itself in ways unimagined of before. But first, let’s take a deeper look at the MANGO.
The Merry Manga
This delicious, nutrient-filled, fibre-packed, vitamin-loaded king of all fruits has a lot of history, significance and benefits. Mostly seen in subtropical and tropical countries, this fruit has earned a lot of sobriquets and not without reason. ‘Fruit of the gods’ and ‘the peach of the tropics’; fresh mangoes are consumed more than any other fruit in the world. It serves as a primary ingredient in chutneys, ice creams, juices, pies and smoothies. A far-off relative of cashew and pistachios, mangoes are also a well-known marinade and oft-used in Asian cuisines. They are also an apt source of Vitamins C and A along with potassium. One mango consists of up to 40 percent of fibre a body requires daily.
The Magnificent Manga
The Indian subcontinent has seen mango grooves for centuries. History has it that the mango reached East Asia a few hundred years before the birth of Christ. They were sent to East Africa in the 10th century and then touched the shores of Brazil, West Indies and Mexico. Mangoes are now grown all over the world from California to Mexico, from the Caribbean to Africa, Australia and China. About half the world’s mangoes come from India, where this fruit has become a symbol of love.
Famous types closer home are Hapus, Alphonso, Ratnagiri, Kesar while the variety found in the United States is Irwin, Haden, Kent and so on.
The many moods of a Manga
There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals with the exotic mango. Take your pick and have a blast with this delicious fruit.
The maniacal Manga
Mango Mash – It’s messy and it’s fun. Take a ripe mango albeit slightly soft. Mash the mango’s insides with a little pressure but not so much that the skin breaks.
Start squeezing and rolling the mango until you feel like the flesh inside is completely broken. Cut off the tip and then just suck out the pulp and juice. Voila! A mango smoothie – just like that!
Mango Kababs –
Line up mango cubes on a toothpick, dip in yoghurt and savour it!
Mango Icepops –
Beat the heat with this one! Blend fresh mango and pour into ice cube trays, stick in a popsicle stick or toothpick and freeze.
Mango Bites –
Use mini cookie cutters that are shaped like hearts, circles, diamonds or stars into big slices of mango. Gobble up…
The Indulgent Manga
Indulgence has another name – Mango. Try the mango pulao when this fruit wants you to walk the extra mile for it.
Mango Pulao
Basmati rice – 2 cups
Salt – 1 tsp
Turmeric – 1/2 tsp
Half ripe mangoes – 4
Ghee – 75 gm
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
A spring of curry leaves
Whole dry red chillies - 3
Sugar (optional) – 1 tablespoon
Garnish
Ripe Mangoes, sliced - 2
Grated coconut – 2 tablespoon
Cashew nuts roasted - 15
Grind together
Dry red chillies
seeds removed – 3
Cumin seeds – 1 tsp
Grated coconut – 1 cup
Preparation:
Boil the rice with the salt and turmeric till just done. Drain. Be careful not to overcook the rice. Each grain should be separate. Peel and coarsely grate the mangoes. Mix with the rice. Reserve.
Heat the ghee in a degchi or a large non – stick pan. Season with the mustard seeds and cumin seeds. When these stop spluttering, add the curry leaves. When fragrant add the ground spices and red chillies, stir fry till chillies change colour.
Add the mango, rice mixture and sugar, if using. Stir carefully to mix well. Remove once the rice is heated through. For garnishing, peel and slice the ripe mangoes in finger sized pieces.
Garnish the pulao with the mango slices, grated coconut and cashew nuts.
With meals, one could try – Scatter diced mango bits over waffles, morning cereal or pancakes. For those who want low-fat, make a yummy smoothie by blending mango with low-fat yoghurt and ice-cubes. Slice mango into thin strips and pop it into a ham or turkey sandwich just for that extra zing! Toss it into a fruit salad or even a green salad. Drizzle mango puree into any dish to make it bright. Mix chopped mango into frozen vanilla yoghurt. Scoop into a ball, top it up with mango puree and garnish with chunks of mango. Serve skewered on toothpicks. One can never get enough of this fruit.