summer heat in India produces one of the finest fruits
the king of
called Mangifera indica, the evergreen tree is classified as a part of
the botanical family Anacardiaceae, which also contains cashew nut and
pistachio. It is believed to have originated in South Asia about 5,000
years ago. Thanks to the Buddhist monks who spread it to other countries,
today it is widely cultivated in Brazil, Florida, California and the West
Indies, besides the Indian subcontinent and Southeast Asia.
In India, the
raw green mango and ripe yellow mango are used extensively in cooking
up delicacies. In US, green mangoes are rarely available in the grocery
stores. I substitute tart Granny Smith Apples in recipes that call for
fruit is said to increase blood circulation in the body. A cooling drink
made of raw mangoes, called 'Pannah', is popular as an antidote
for heat stroke and exhaustion.
The raw mango
is very tart and crisp. It is widely used to make pickles, chutney and
salad. The pulp of the raw mango is used to create a delicious drink called
as 'Pannah'. Raw mango can also be transformed in to a jam called 'Moramba',
which can be enjoyed throughout the year.
The ripe mango
can be added in a variety of puddings, ice creams, smoothies, jellies,
pies, desserts and sweet dishes for an interesting variation.
Here are some
of my favorite recipes with one of nature's most delectable fruits.
Mango drink (Pannah)
This is a
sweet and sour drink. According to the tartness of green mangoes or
apple, add lime/lemon juice
3 green mangoes/
granny smith apples
1 cup brown sugar
3 lime/lemon (as per taste)
8-10 cardamom pods
¼ teaspoon salt (or as per taste)
6 cups water
in a pot. Peel green mangoes or granny smith apples. Make small pieces
and add to the pot. Boil for 10 minutes. Drain water and make a puree
of the cooked mango/apple.
In a jug
add the puree, brown sugar, salt, lemon/lime juice and water. Stir well
to mix all ingredients. Peel cardamom pods and remove seeds. Crush the
seeds in a mortar and pestle and add to the drink.
This is a
protein rich salad that is tangy and full of texture.
1 cup yellow
split mung beans
1 raw mango, diced
1 red onion, diced
2 carrots, grated
1 teaspoon oil
1 teaspoon cumin seeds
4-5 red chilies
1 tablespoon lime juice
1 teaspoon salt (or as per taste)
½ teaspoon sugar
1 teaspoon coconut (optional)
1 tablespoon cilantro
split bean for 4-5 hours. Drain and keep aside.
In a salad
bowl add beans, mango, carrots, onion. Heat a small pan and add oil.
Throw in cumin seeds and red chilies.. Stir for 1-2 minutes and add
to the salad bowl. Finally add salt, sugar, coconut and cilantro.
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demands the aromatic and silky smooth Alphonso mango pulp. Lately fresh
Alphonso mangoes from India have become available in select Indian grocery
stores. Canned alphonso mango pulp is available in all Indian grocery
4 cups alphponso
3 cups yogurt, plain
1 cup milk
½ cup sugar
½ teaspoon salt
In a jug,
add mango pulp, yogurt, milk sugar and salt. Whisk it with egg-beater
or hand blender. Serve chilled.
Fragrant Mango sauce
are renowned for their smooth texture and work best in this recipe.
1 cup sugar
¼ cup water
10-12 saffron thread
5-6 cardamom pods
¼ teaspoon nutmeg
In a pan
add sugar, saffron threads, and water. Boil on medium heat for 10 minutes.
pods and remove seeds. Crush them in mortar and pestle. Reduce heat
and add diced mango, cardamom powder and nutmeg. Cook for 2 minutes.
Serve either warm or chilled.
warm over vanilla ice cream. You could also mix in 1 cup of mango sauce
with 1 cup of Cool Whip (or light whipping cream) to create a base for